Chegodilu Recipe - A Traditional Andhra Savory Snack

October 31, 2013

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!

Serving Suggestions:

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:

How to make traditional Andhra chegodilu recipe below:

Print Recipe

Andhra Chegodilu Recipe

How to make Chegodilu recipe. Crispy, delicious and deep-fried savory rings from Andhra Pradesh.

Prep Time30

Cook Time15

Total Time45

Course: Snack

Cuisine: Andhra, South Indian

Keyword: andhra recipes, diwali snack recipes, Indian Snacks

Servings:

Calories: 291kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Rice Flour
1 cup Water
1.5 tablespoon Moong Dal
1 teaspoon Cumin Seeds
1 teaspoon White Sesame Seeds
1.5 to 2 teaspoon Red Chilli Powder
Salt to taste
Oil for deep frying

Instructions

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

Gulab Jamun Recipe - How to make Gulab Jamun with Khoya / Kova - Step by Step Recipe - Diwali Sweets Recipes

October 30, 2013

If you are looking for Diwali special sweets recipes then do check Khoya Besan Laddu, Tambittu, Suji Kakara Pitha, Bread Rasmalai, Chocolate Burfi, Rasgulla, Custard Powder Halwa, Dates Peanut Ladoo, Besan Ka Halwa and Vermicelli Ladoo.

And here's a full list of Diwali Recipes

Khoya / Mawa Gulab Jamuns Recipe

Hari Chandana PIndianDessert
Prep Time: 10 mins | Cook time: 20 mins | Makes: 17 - 20

Ingredients:

For the Jamuns:

1 cup Unsweetened Khoya / Kova, crumbled
2.5 tablespoon Plain Flour / Maida
⅛ teaspoon Baking Soda
A pinch of Cardamom Powder
Oil / Ghee for deep frying

For the Sugar Syrup:

2 cups Sugar
2 cups Water
¼ teaspoon Cardamom Powder
A few strands of Saffron (optional)
2 drops of Rose Water (optional)

Method:

If you are using frozen khoya, bring it to room temperature.
In a mixing bowl, add the khoya and crumble it well.
Then add the baking soda and maida and combine well.
Sprinkle a little water and make a smooth and firm dough. Don't knead the dough.
Cover it and set aside.

To make the sugar syrup, combine the water, sugar, cardamom powder and saffron in a bowl and stir until sugar dissolves completely.
Bring it to a boil for 7 - 8 minutes. Turn off the flame and add rose water if using.
Keep it aside.
The syrup should not be too hot or cold when you add the fried jamuns to it.

Heat oil in a pan for deep frying the jamuns.
Meanwhile divide the dough into equal sized balls and make smooth balls without any wide cracks.
Don't apply pressure while making the balls. Just roll them softly into round balls. Cover and set aside.

When the oil is hot (not smoking hot) enough to fry the jamuns, reduce the flame to very low.
Slowly drop the dough balls into the hot oil and deep fry them until deep brown color (refer the image).
Don't overcrowd, fry a few at a time.
Keep rolling the jamuns gently while frying for even browning.
Drain in kitchen towel and immediately drop them into the hot sugar syrup.
Let them soak in the syrup for 3 - 4 hours.
Serve warm or cold.

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131 Diwali Recipes - Diwali Sweets Recipes - Diwali Snacks Recipes 2013

October 29, 2013

Khoya Besan Laddu	Chocolate Khoya Burfi	Microwave Besan Ladoo
7 Cup Burfi	Rava Milkmaid Ladoo	Bengali Rasgulla
Khoya Gulab Jamuns	Eggless Saffron Cookies	Chegodilu
Singhara Halwa	Peanut Poha Laddu	Kesar Peda
Sweet Potato Halwa	Ash Gourd jaggery Halwa	Javvarisi Payasam
Gur Pare	Mawa Coconut Jaggery Laddu	Til Mawa Laddu
Kova Kajjikayalu	Doda Burfi	Kulkuls
Mohanthal	Banana Sheera	Jaggery Rava Kesari
10 Min Microwave Palkova	Atta Ladoo	Rava Appalu
Tambittu Unde	Kakara Pitha	Amaranth Burfi
Paal Rava Kesari	Rava Ladoo	Rabri Gulab Jamuns
Pumpkin Halwa	Paneer Payasam	Shahi Tukda
Semiya Payasam	Coconut Kheer	Chana Dal Payasam
Sooji Ki Kheer	Ragi Vermicelli Kheer	Wheat Rava Kheer
Millet Coconut Kheer	Makhane Ki Kheer	Rava Kesari
Ragi Coconut Burfi	Besan Peda	Custard Powder Halwa
Godhuma Sunnundalu	Kaju Katli	Kobbari Undalu
Dates Peanuts Ladoo	Vermicelli Laddu	Badusha
Besan Halwa	Coconut Condensed Milk Ladoo	Paakundalu
Besan Burfi	Mysore Pak	Besan Ladoo
Boondi Laddu	Semiya Coconut Burfi	Sunnundalu
Roasted Gram Coconut Ladoo	Healhy Peanut Ladoo	Bellam Sunnundalu
Rava Kajjikayalu	Pesara Sunnundalu	Bread Rasmalai
Ragi Peanut Laddu	Kobbari Louse	Ariyunda

Snacks:

Peanut Murukulu	Baked Nimki	Gujarati Gathia
Maida Chegodilu	Chekkalu	Sakinalu
Savory Diamond Cuts	Banana Chips	Roasted Makhana
Kothimbir Wadi	Aloo Bhujia	Palak Sev
Kara Sev	Namak Paare	Aloo Murukulu
Biyyam Pindi Janthikalu	Palakayalu	Spicy Mint Puffed Rice
Puffed Rice Chivda	Sev	farsi Puri
Venna Murukulu	Kobbari Chegodilu	Vermicelli Murukulu
Lobia Vada	Atukula Vada	Rava Vada
Mirchi Bajji	Semiya Roasted Gram Chakli	Masala Peanuts
Mint Thattai	Spinach Bajji

Diwali Lunch Menu

Tindora Coconut Fry	Gutti Vankaya Senagapindi	Yam Lemon Curry
Gutti Vankaya Kobbari Karam	Vendakka Thoran	Aloo Rassawala Shaak
Shahi Paneer	Paneer Capsicum Fry	Aloo Palak
Dal Chenchki	Moong Dal Tadka	Gummadi Pindimiriyam
Bhindi Sambhariya	Gongura Pulusu Kura	Panasa Pottu Kura
Lachko Dal	Gujarati Dal	Dal Lucknowi
Moong Dal Drumstick Sambar	Alachandala Sambar	Brinjal Sambar
Drumstick Rasam	Bottle Gourd Chutney	Snake Gourd Sesame Chutney
Pulihora	Pepper Pulihora	Avial

Verusenaga Pappu Janthikalu Recipe ~ Peanut Murukku Recipe ~ Diwali Snacks Recipes

October 28, 2013

If you are looking for more Murukku Recipes then do check Gathia, Butter Murukku, Plain Sev, Kara Sev, Aloo Bhujia, Potato Murukku, Rice Flour janthikalu and Spinach Sev.

And here's a full list of Diwali Snacks Recipes

Palli Murukulu / Groundnut Murukku Recipe
Hari Chandana P Indian Snack

Prep Time: 10 mins | Cook time: 20 mins | Serves: 4 - 5

Ingredients:

1 cup Rice Flour
½ cup Peanuts / Groundnuts
¼ cup Roasted Bengal Gram
1 teaspoon White Cumin Seeds
2 teaspoon Red Chilli Powder
¼ teaspoon Hing
Salt to taste
Oil for deep frying

Method:

Heat a heavy bottomed pan on a medium flame, slowly roast the peanuts to golden brown color.
Let them cool and rub the skins off.
Grind the roasted peanuts into powder then add a little water and grind into a smooth paste. Keep it aside.
Grind the roasted gram into a fine powder and set aside.
In a mixing bowl. combine the rice flour, salt, red chilli powder, hing, powdered roasted gram and peanut paste. Mix well.
Add water little by little and knead it into a soft and pliable dough.
Heat oil in a pan for deep frying.
Take a small portion of the dough and place it in the murukku press.
Now slowly press the murukku press over the hot oil.
Deep fry them until golden brown color, turn over to fry both sided evenly.
Drain them on paper towels and let them cool completely.
Break into pieces and store in an airtight container.
Serve as a teatime snack.

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Microwave Palkova Recipe - 10 Min Palakova Recipe - Easy Diwali Sweets

October 26, 2013

If you are looking for more Diwali sweet recipes then do check Microwave Besan Laddu, Baked Namakpare, Chocolate Burfi, Rasgulla, Khoya Besan Laddu, 7 cup burfi, Shahi tukra, Boondi Laddu, Vermicelli Burfi and Badusha.

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Easy 10 Minutes Microwave Palkova Recipe

Hari Chandana PIndianDessert
Prep Time: 2 mins | Cook time: 8 mins | Serves: 2

Ingredients:

1 Can (400gms) Sweetened Condensed Milk
3 tablespoon Fresh Curd
1 teaspoon Ghee
Nuts for garnish

Method:

Take a big and deep microwave safe bowl and grease with ghee.
Pour the condensed milk into the greased bowl.
Add the fresh yogurt and combine well.

Keep it in microwave high (mine is 800W) for 7 - 8 minutes, stirring after every minute.
Take it out when you get above consistency. (see the image)

Don't worry about the consistency it will thicken some more as it cools.
Cooking times will vary with power of your microwave.
Garnish the palakova with nuts and serve.

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7 Cup Sweet / 7 Cup Burfi Recipe - Deepavali Special Sweets Recipes

October 25, 2013

If you are looking for Diwali special sweets recipes then do check Chocolate Khoya Burfi, Rajgira Burfi, Bread Rasmalai, Kaju Burfi, Rasgulla, Custard Powder Halwa, Dates Peanut Ladoo, Besan Ka Halwa and Vermicelli Ladoo.

And here's a complete list of Diwali Sweets and Savouries Recipes

Seven Cups Burfi / 7 Cup Cake Recipe

Hari Chandana PIndianSweets
Prep Time: 10 mins | Cook time: 25 mins | Makes: 30 pieces

Ingredients:

1 cup Besan / Chickpea Flour
1 cup Milk
1 cup Grated fresh coconut
2.5 cups Sugar
1.5 cups Ghee (melted)
½ teaspoon Cardamom Powder
Almonds for garnish

Method:

Roast the sliced almonds in a teaspoon of ghee until light golden color. Keep them aside
In the same pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.

Combine the sugar and milk in a heavy bottomed pan. Heat until the sugar dissolves.
Slowly add the roasted chickpea flour, coconut and cardamom powder and combine well.

Then add the melted ghee and mix very well to avoid any lumps.
Stir continuously on a low medium flame.

When the mixture start leaving the sides of the pan with a porous texture, turn off the flame.
Immediately pour the mixture on a greased tray and level it with a spatula.
Sprinkle the roasted almonds on top and press gently.
When it is still warm, cut into pieces.
Let them cool completely and store in an airtight container.

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Baked Namak Paare Recipe - Easy Diwali Snacks Recipes

October 23, 2013

If you are looking for more Deepavali Snacks then do check Namak Paare, Karam Kajalu, Gathiya, Plain Sev, Aloo Sev, Khara Sev and Farsi Puri.

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Baked Namakpaare / Baked Nimki Recipe

Hari Chandana PIndianSnack
Prep Time: 5 mins | Cook time: 15 mins | Makes: 3 - 4 cups

Ingredients:

1 Cup All Purpose Flour / Maida
4 tablespoon Ghee
½ teaspoon Carom Seeds / Ajwain
½ teaspoon Baking Powder
Salt to taste

Method:

Combine the flour, salt, carom seeds and baking powder in a mixing bowl.
Add the ghee and mix well.
Make a soft dough by adding the water little by little. Cover it with a lid and keep it aside for 15 minutes.
Preheat the oven to 180 degree C.
Divide the dough into 6 balls. Roll the each dough ball into a circle. Don't roll the dough too thin or too thick.
Using a sharp knife, cut the rolled dough into pieces. Prick the pieces with a fork.
Place the pieces on a greased baking tray and bake at 180 degrees C for 15 minutes or until golden brown.
Let them cool completely and store in an airtight container.
Serve as a snack with a hot cup of Adrak Chai or coffee.

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Chocolate Khoya Burfi Recipe - Step by Step Recipe - Easy Diwali Sweets Recipes

October 22, 2013

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Khova / Mawa Chocolate Burfi Recipe
Hari Chandana P Indian Sweets

Prep Time: 2 mins | Cook time: 10 mins | Makes: 6-8 pieces

Ingredients:

1 cup Unsweetened Khoya / Mawa (I used homemade khoya)
¼ cup Sugar
1 tablespoon Cocoa Powder
3 tablespoon Milk
Almonds and Pistachios for garnish

Method:

Take the crumbled khoya in a pan and heat for minute.
Then add the sugar and 2 tablespoons of milk and mix well. Let the sugar dissolves completely.

Stir continuously until the mixture thickens.
Take half of this mixture and spread on a greased plate.

Immediately add the cocoa powder and a tablespoon of milk to the remaining khoya mixture. Mix very well and turn off the flame.

Spread the chocolate mixture on top of the plain khoya layer.
Garnish with nuts and press them lightly.

Let it cool completely and cut into desired shapes.
Serve & enjoy!

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Microwave Besan Ladoo Recipe - Indian Microwave Sweet Recipes - Easy Diwali Sweets

October 21, 2013

how to make besan ladoo in microwave, microwave besan laddu, diwali sweets recipes

If you are looking for more Deepavali Sweets then do check Khoya Besan Ladoo, Churmundo, Kakara Pitha, Rajgira Burfi, Rava Condensed milk laddu, Rasgulla and Kaju Katli.
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Microwave Besan Laddu Recipe

Hari Chandana PIndianSweet
Prep Time: 1 min | Cook time: 5-6 mins | Makes: 10 Laddoos

Ingredients:

1 cup Besan / Chickpea Flour
¾ cup Powdered Sugar
6 tablespoon Ghee (melted)
¼ teaspoon Cardamom Powder
Almonds for garnish

indian microwave sweets, easy diwali recipes, how to make microwave besan laddu

Method:

In a microwave safe bowl, add the besan and ghee and combine very well.
Microwave on high (mine is 800 W) for 3 minutes, stirring after every 1 minute.

easy besan ladoo recipe, diwali sweets, indan sweet recipes

Karam Kajulu, Gathiya and Microwave Besan Ladoo

Reduce the power to 50% and microwave for another 2 - 3 minutes, stirring every minute.
If you feel besan is raw microwave for one more minute.
Remove and let it cool completely.

quick diwali recipes, ladoo recipes, north indian sweets recipes, deepavali recipes,

Once cooled, add the cardamom powder and sugar powder.
Combine well with your hands for a few minutes.
Take a small portion of the mixture and roll into a round shape ball.
If you are not able to shape it, add some warm ghee till the mixture is able to bind together.
Store them in an airtight container.

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Gujarati Gathiya Recipe - Bhavnagari Gathia Recipe - Diwali Snacks Recipes

October 16, 2013

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Ganthiya Recipe - Traditional Gujarati Snack

Hari Chandana PIndianSnack
Prep Time: 5 mins | Cook time: 20 mins | Makes: 3 cups

Ingredients:

2 cups Besan / Chickpea Flour
½ cup oil for the dough
1 teaspoon Carom Seeds / Ajwain
1 teaspoon Crushed Black Pepper
¼ teaspoon Baking Soda
Salt to taste
Oil for deep frying

Method:

Combine the flour, salt, baking soda, carom seeds and pepper in a mixing bowl.
Add ½ cup of oil to the flour and mix very well.

Soft, light and puffy textured sev

Add ½ cup of water to it and gently mix.
The dough should be sticky.
Knead the dough for a couple of minutes and set aside.

Heat oil in a pan for deep frying.
Take the murukku / sev maker and fit in the big holes disc. Grease the sev make with little oil.
Take a small portion of the dough and place it in the murukku press.
Now slowly press the murukku press over the hot oil.
Deep fry them on a low - medium flame until golden color, turn over to fry on both sides evenly.
Drain them on paper towels and let them cool completely.
Break them into pieces and store in an airtight container.

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Bhutte Ka Kees - Indore Style Grated Corn Snack

October 15, 2013

Bhutte Ka Kees Recipe - Delicious Indore Street Food made with corn, milk, coconut and spices.

What is Bhutte Ka Kees?

Bhutte Ka Kees is a delicious and healthy street food dish from Indore, India. You only need very few ingredients to make this super quick Bhutte Ka Kees. This Indian Street Food is nothing but grated or ground corn cooked with milk and spices and garnished with fresh coconut. You can grate the corn cob or grind the corn kernels to make this dish. This is a perfect savory snack for winters.

Can I use frozen corn?

Absolutely, thaw the frozen corn and grind it to a coarse paste.

Serving suggestions:

Corn kees is a filling snack. It can be served as an evening snack or breakfast with a cup of coffee or tea.

How to make it vegan?

We use milk to prepare the traditional bhutte ka kis. If you are vegan, simply replace the milk with any of your favorite plant-based milk.

Storage:

It can be stored for a day or two in the refrigerator or up to a month in the freezer.

Step by step instructions:

Remove the corn kernels from cobs and transfer them to a blender or mixie.

Grind them into a coarse paste and keep it aside until use. You can also grate the corn cobs with a grater instead of using a blender.

Heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds and let them splutter.
Now add the finely chopped green chillies, hing and grated ginger to it and saute for a couple of seconds.

Now add the coarsely ground or grated corn and turmeric powder to the seasoned ingredients.
Keep stirring for 2-3 minutes or until the color changes slightly.

Then add ½ cup of milk and mix it together well.

Reduce the flame to low.

Cover the pan with a lid and let it cook on a low flame until all the milk evaporates.

When the mixture thickens, remove the lid.
Add required salt and mix everything well.

Turn off the flame and add lemon juice and chopped coriander leaves. Mix well.
Transfer it to serving bowls and garnish with grated coconut and coriander leaves.
Serve hot with some lemon wedges.

Few more Indian street food recipes:

Indori bhutte ka kees recipe video below:

Print Recipe

Bhutte Ka Kees Recipe - Indori Savory Corn Snack

How to make Bhutte Ka Kees recipe with step by step photos and full video. A super quick and delicious street food recipe from Indore, India.

Prep Time5

Cook Time15

Total Time15

Course: Snack

Cuisine: Indian

Keyword: Indian Snacks, Indian Street Food

Servings:

Calories: 274kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 Corn Cobs (I used sweet corn)
½ cup Milk
2 Green Chillies
½ teaspoon Grated Ginger
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds
¼ teaspoon Turmeric Powder
A big pinch of Hing
2 tablespoon Oil
2 tablespoon Grated Fresh Coconut
2 tablespoon Chopped Coriander leaves / Cilantro
Salt to taste
Juice of half a lemon

Instructions

Grate or grind the corn into a coarse paste and set aside.
Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.
Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds.
Now add the grated corn and turmeric powder and mix.
Fry until the color changes slightly.
Now add the milk to it and combine well.
Cover the pan with a lid and let it cook on a low flame.
Cook until all the milk evaporates and the mixture thickens.
Add the salt to it and mix well.
Turn off the flame and add the lemon juice and coriander leaves. Mix well
Garnish with grated coconut, coriander leaves and lemon wedges.
Serve hot as a snack.

Video

Notes

Adjust the green chillies according to your taste.

Always serve hot with lemon wedges.

Nutrition

Khoya Besan Laddu Recipe - Easy Besan Ladoo Recipe with Mawa {Video}

October 14, 2013

Khoya Besan ladoo is a traditional and delicious Indian sweet dish made with unsweetened khoya / mawa, gram flour, sugar, cardamom and nuts. This besan ladoo recipe is so quick to make and perfect for festivals, parties or any occasion. I have used homemade khoya in this recipe. You can also use the store-bought one.

Few More Khoya Recipes on the blog:

Few Tips to Make the Best Besan Khoya Laddu:

Always roast the flame over a low flame and make sure you use a heavy bottomed pan to prevent burning.
Do not add sugar powder when the roasted besan mixture is too hot.
Do not add sugar powder when the mixture is cooled down completely.
If you are not able to shape the laddus, add some warm ghee to the mixture and shape.
Use fresh cardamom pods for the best flavor.
You can also combine the laddu mixture with ghee roasted nuts for the crunch.

How to Make Khoya Besan Ladoo Recipe Video below:

Print Recipe

Khoya Besan Laddu Recipe

How to Make Mawa Besan Laddu Recipe with step by step photos and full video. A soft and delicious Indian laddu made with besan, khoya, cardamom and nuts.

Prep Time5

Cook Time10

Total Time15

Course: Dessert, Sweet

Cuisine: Indian

Keyword: Indian Food, Indian Sweets

Servings: Laddus

Calories: 185kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Besan / Gram Flour
½ cup Khoya / Mawa crumbled
½ cup + 2 tablespoon Sugar
3 Cardamom Pods
¼ cup Ghee melted
Raisin for garnish

Instructions

Grind sugar and cardamom seeds into a fine powder and set aside.
Heat the ghee in a heavy bottomed pan. Add the besan and stir.
Keep on stirring and continue to roast for 8 -10 minutes on a low flame, till a nice aroma comes out of it.
Turn off the flame. Add the crumbled khoya and mix well.
Let it cool a bit and add the powdered sugar. Mix very well.
When the mixture is warm enough to handle, make into laddus.
Let them cool completely and store in an airtight container for 4-5 days.