Maida Chegodilu Recipe – Crunchy and yummy small deep-fried savory rings. A traditional Andhra snack for teatime.
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 rice flour, you will need to cook the dough. Here is how to make chegodilu with rice flour.
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 Maida 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.
- 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.
If you are looking for Indian snack ideas then check the below recipes:
Few More Indian Snack Recipes:
- Aloo Bhujia
- Kara Sev
- Peanut Murukku
- Oven Roasted Cashews
- Putnala Janthikalu
- Garlic Karasev
- Banana Chips
How to Make Maida Chekodilu Recipe below:
Maida Chagodilu Recipe
- 1 cup All-Purpose Flour / Maida
- 1 tbsp Moong Dal
- 2 tbsp Oil
- 1 tsp Red Chilli Powder or as needed
- ½ tsp Cumin Seeds
- A pinch of Baking Soda / Cooking Soda
- Salt to taste
- ¼ cup Oil for deep frying
- Soak the moong dal in water for 30 – 40 minutes. Drain and set aside.
- Combine the flour, salt. baking soda, red chilli powder and cumin seeds in a mixing bowl.
- Add the warm oil to the flour and mix everything.
- Add the soaked moong dal and combine it.
- Make a firm dough by adding water little by little.
- Cover and set aside for 1 hour.
- To make the chegodis, pinch a marble-sized ball of the dough and roll between your palms to form a little thick rope.
- Join the ends together and make a ring.
- Cover them with a lid to prevent drying.
- Heat oil in a pan for deep frying the chegodis.
- When the oil is hot, slowly drop the prepared rings one by one.
- Deep fry them on a low-medium flame until crisp and golden brown color.
- Drain them on paper towels and let them cool completely.
- Store in an airtight container and serve.
Nutrition values are estimates only.