Chegodilu is a very popular traditional savory snack from Andhra Pradesh. It is made from rice flour, split yellow moong dal (pesara pappu) and spices. It is very easy to make, delicious and is quite addictive. You can make these for festivals or as a tea time snack. Today we will learn how to make Chegodilu (ring murukku) following this easy recipe with step wise pictures.
Wash and soak moong dal (pasi paruppu in Tamil-pesara pappu in Telugu) in water for 1 hour. Drain the water and keep it aside.
Heat 1 cup of water, add the soaked moong dal.
Add chilli powder, salt, cumin seeds, carom seeds, hing and ghee (ghee preferable) to the water and mix well.
When water starts boiling, reduce the heat to low. Add rice flour with one hand and keep stirring with your other hand.
Turn off the heat and mix well. Keep it covered for 10 minutes.
After 10 minutes, add 1 – 1 1/2 tbsp of hot oil to the dough and knead well until smooth and soft. Grease your hands with a little oil, if required.
Make small gooseberry sized balls from the mixture.
Roll the ball into a slightly thick rope (not too thick) without applying much pressure. Then join the ends together, press the joint and form a ring. While you are doing this, the remaining dough should be kept covered to prevent drying. If you are unable to make rings or if it cracks, add little hot water (a tsp at a time) and knead the dough again.
Heat oil in a kadai (to check if the oil is hot, drop a small piece of dough into the oil, if it raises to the surface immediately, the oil is hot enough to fry the ring murukkus/chegodilu).
Drop the rings gently in batches into the hot oil. For frying the rings, initially the flame has to be high, once they come to the surface, reduce the heat to medium and fry on medium heat until brown (a shade next to golden brown) and crisp. Drain on a paper towel or place it on a colander to drain excess oil if any.
Repeat the same process for the rest of the dough.
Enjoy chegodilus with tea/coffee or any time of the day.
Storage and shelf life – Once it cools, you can store it in an airtight container. Stays good for 2 weeks.
Note – If the dough is dry, you can add little hot water and knead the dough well.
Do not make all the rings and keep it ready as it will dry and break while frying. While frying one batch, you can prepare the next set of rings and keep it ready.
Keep the dough covered during the whole process to prevent it from drying.
You may adjust spices according to your taste. You can add green chilli paste instead of chilli powder.
I used homemade rice flour, you can use store bought rice flour also.
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