Chegodilu

1. 1
   prep · ~3 min

   Chop the chili and curry leaves.

   Finely chop the green chili and curry leaves so they mix evenly into the dough and do not tear the rings while shaping.

2. 2
   boil · ~5 min

   Boil the water with the seasonings.

   1.Add water to a pan and bring it to a boil over medium heat.

   2.Add butter, salt, cumin seeds, sesame seeds, chopped green chili, and chopped curry leaves.

   3.Stir well and let it boil for 1 minute so the flavors spread through the water.
3. 3
   mix · ~6 min

   Make the cooked dough.

   1.Lower the heat and add the rice flour all at once.

   2.Stir quickly with a spoon until the flour comes together into a soft mass.

   3.Turn off the heat and cover for 5 minutes.

   TIPWork quickly after adding the rice flour so no dry lumps form.
4. 4
   knead · ~4 min

   Knead the dough until smooth.

   When the dough is warm enough to handle, knead it gently for 2 to 3 minutes until smooth and crack-free. If it feels too dry, wet your fingers lightly while kneading.

5. 5
   assemble · ~12 min

   Shape the chegodilu rings.

   1.Pinch off small portions of dough and roll each into a thin rope.

   2.Join the ends to make small rings.

   3.Keep the shaped rings covered with a cloth so they do not dry out before frying.

   TIPMake small, even rings so they cook through and stay crisp.
6. 6
   fry · ~10 min

   Fry the rings until crisp.

   1.Heat the oil for deep frying in a kadai over medium heat.

   2.Slide in a few rings at a time without crowding the pan.

   3.Fry until light golden and crisp, turning as needed for even color.

   4.Lift out and drain well.

   TIPKeep the oil at medium heat; very hot oil browns the outside before the inside turns crisp.
7. 7
   serve

   Cool slightly and serve.

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