Chegodi – Traditional and classic Andhra savory snack made with rice flour.
What are Chegodilu?
Chegodilu or Chakodilu are crunchy and fried savory deep-fried small rings from Andhra Pradesh, India. They are a famous hot snack and traditionally made with rice flour, but can also be made using maida or plain flour.
These are also known as Ring Murukku in some parts of India and people made them during festivals such as Diwali and Gokulastami or Krishnastami. If you want to make chegodi with plain flour or maida, here is how to make chegodilu with maida.
How long can I store Ring Murukku?
These are one of the dry snacks that can be prepared and stored for a long time. They can stay fresh for 3 weeks in an airtight container.
Are these vegan?
The answer is YES!
Serve them as a snack with a cup of coffee. It can also be served on special occasions or festivals.
Tips to Make the Best Chegodilu:
- Soak the lentils for at least 30 minutes before preparing the dough.
- The dough should be firm and smooth.
- Keep the dough covered to prevent it from drying.
- The dough should be completely cooled before shaping it.
- Make sure you roll the dough evenly to while shaping to ensure even cooking.
- The oil shouldn’t be smoking hot. Always fry them over a medium-low flame to make them crunchy.
- Do not overcrowd the pan. Deep fry in batches.
Few more Indian snacks you’ll love:
- Kobbari Chekodilu
- Peanut Murukku
- Gujarati Gathiya
- Butter Murukku
- Banana Chips
- Avarekalu Vada
- Bread Vada
- Cabbage Pakoda
- Andhra Chekkalu
- Peanut Chaat
How to make traditional Andhra chegodilu recipe below:
Andhra Chegodilu Recipe
- 1 cup Rice Flour
- 1 cup Water
- 1.5 tbsp Moong Dal
- 1 tsp Cumin Seeds
- 1 tsp White Sesame Seeds
- 1.5 to 2 tsp Red Chilli Powder
- Salt to taste
- Oil for deep frying
- Soak the moong dal in water for 30 minutes. Drain and set aside.
- In a wide and heavy bottomed vessel, boil one cup of water. Then add the soaked moong dal, salt and a tablespoon of oil to it. Bring it to a boil.
- Reduce the flame to low and slowly add the rice flour to the boiling water.
- Combine the flour with water by stirring it well. Turn off the flame.
- Cover the vessel with a lid and keep it aside for 10 minutes.
- Let it cool completely.
- Once cool, add the red chilli powder, sesame seeds and cumin seeds and mix well. Knead the dough till smooth.
- To make the chegodis, grease your hands with little oil and pinch a marble size ball of the dough and roll between your palms to form a little thick rope. Join the ends together to make a ring.
- Cover them with a lid to prevent drying.
- Heat oil in a pan for deep frying. When the oil is hot (not smoking hot), slowly drop the prepared rings one by one.
- Deep fry them until crisp and golden brown color. Drain in kitchen towels and let them cool completely.
- Store in an airtight container.
Nutrition values are estimates only.