Chegodi is a crispy munchy and pretty famous, traditional snack of Andhra during dussera and diwali festivals. I was very delighted and impressed with my first attempt. I enjoyed making rolls of the dough. This is all my favorite munchies and I love this snack a lot!!!
These are golden shade, ring shape speckled with spots of moong dal and cumin seeds which gives overwhelming taste. Rice flour is the main ingredient which gives crispyness to Chegodi.
Rice Flour – 1 cup
Split Moong dal – 2 tsps
Cumin Seeds – 1 tsp
Chilli powder -1 ½ tsp
Ghee – 1 tsp
Salt As Required
Oil for deep frying
- Soak Moong Dal in water for 1 hour.
- In a deep bottom pan, boil water, add salt, ghee and moong dal.
- After water starts boiling, On very low flame slowly add the rice flour. Using ladle, mix the flour with water by stirring it well.
- When the flour is completely mixed, turn off the heat.
- Keep aside for 10 to 15 mins by covering it with lid.
- Once the mixture gets cooled add chilli powder, cumin seeds and mix well. Knead the dough till smooth.
- Apply oil to your palm, take small size dough and roll into a think rope in 3 inches length and form a ring by pressing at the ends. Make sure the ends are firmly pressed.
- Heat oil in a wide vessel, once oil gets heated gently drop the rings in batches.
- Initially the flame needs to be high and when rings come up to the surface reduce the flame and cook till we get golden color on the chegodilu.
- When chegodilu turn golden, remove on a kitchen napkin and cool.
- Store it in a air-tight container.
Sending this to Serve It - Festival Potluck hosted by Krithi & Denny, Diwali Special - Sweets & Savories hosted by Radhika, Diwali- Festival of LIGHTS hosted by Anu,My Diwali MyWay hosted by Khusi, CWS-Rice hosted by Reva originally started by Priya, Kid's Delight hosted by Srivalli