Crispy Chegodilu Recipe – Ring Murukku aka Pappu Chegodilu, a gem among traditional snacks that is unique to Andhra Pradesh. These ring shape Murukku speckled with spots of channa dal & other spices is so addictive!
The Chegodilu or Chakodi Recipe is almost similar to the karnataka special kodubale. Both are also know as Ring Murukku as both have the same shape. But the taste differs. Chegodilu or Chakodi is more on the spicy side whereas the kodubale are a mild snack with less spice in it. Though this is a very easy & quick snack to make, even the most experienced home cooks sometimes have a hard time getting the perfect shape & texture of Chegodi. But, a little bit of practice & patience will yield good results!
Steps to follow for
Chegodilu Recipe
- Soak chana dal for 2 hours, wash well & drain out the water. Set aside.
- To a bowl add rice flour, besan, sooji, cumin seeds, sesame seeds, ajwain, hot oil and salt.
- Mix well and set aside.
- Boil 1 to 1.25 cups of water & to this add turmeric powder & red chilli powder. Mix well. This will make sure the spices mix evenly into the mixture.
- Add the above liquid to the flour mixture & mix. Cover and set aside for 10 minutes.
- Then, knead to a soft and pliable dough while it’s still warm.
- Grease your palms and pinch a small ball of dough and place it on a flat surface or plate.
- Use your palms to roll it into a thick rope.
- Now sprinkle the soaked chana dal & roll along so that they stick to the dough. Have a look at the video for a clear understanding.
- Bring the ends together and press together to form a circle.
- Deep fry in oil over medium heat until light golden. Using Kashmiri red chilli powder gives a darker hue to the chegodis.
- Use a slotted ladle to remove the fried Chegodi from the oil and let the oil drain away.
- Transfer to a plate and let it cool.Repeat the process to fry all Chegodilu.
- Cool down completely and store in an air-tight container.
CRISPY CHEGODILU RECIPE - RING MURUKKU
Ingredients
- 1/2 Cup Chana Dal Soak for 2 Hours & Drain
- 1 Cup Rice Flour
- 2 tbsp Chickpea Flour/Besan
- 2 tbsp Semolina/Sooji
- 1 tbsp Hot Oil
- 1 tsp Cumin Seeds
- 2 tbsp Sesame Seeds
- 1 tsp Ajawain/Carom Seeds
- 1 tsp Salt to Taste
- 1 Cup Water Boil
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder Use Kashmiri Red Chilli Powder for that bright colour
Instructions
- To a bowl add rice flour, besan, sooji, cumin seeds, sesame seeds, ajwain, hot oil and salt.
- Mix well and set aside.
- Boil 1 to 1.25 cups of water & to this add turmeric powder & red chilli powder. Mix well.
- Add the above liquid to the flour mixture & knead to a soft and pliable dough.
- Grease your palms and pinch a small ball of dough and place it on a flat surface or plate.
- Use your palms to roll it into a thick rope.
- Now sprinkle the soaked chana dal & roll along so that they stick to the dough. Have a look at the video for clear understanding.
- Bring the ends together and press together to form a circle.
- Deep fry in oil over medium heat until light golden.
- Use a slotted ladle to remove the fried Chegodi from the oil and let the oil drain away.
- Transfer to a plate and let it cool.Repeat the process to fry all Chegodilu.
- Store in an air-tight container.
Recipe Video
Notes
- I have used Rice Flour for these Chegodis. But you can also use Maida.
- You can also make them with Wheat Flour, but you need to mix a little Semolina. But these won't be as crunchy as the Chegodis made with Maida or Rice Flour.
- I have used hot oil but using Ghee or Dalda make the Chegodis more crunchy.
- You can add boiling water to rice flour mixture or add the rice flour mixture to boiling water & cook for a minute and turn off the heat.
- After adding water, the dough absorbs the water. Remember to knead it while it is still hot.
- Shape small batches of Chegodilu and fry them as you shape the next batch. This way you save time.
- If you rest the Chegodi rings in the air for a while, they won't splutter and burst while frying.
- If you fry the Chegodis to deep golden colour, they will turn very dark once they cool down.
- Store in an air tight container after cooling down.
DO CHECK OUT YOUR FAVOURITE QUICK BITES AND HERE ARE SOME FESTIVE COLLECTIONS FROM BLOG!!
Some Popular evening snacks from blog:
- Bread Bonda
- Punugulu With Idli Dosa Batter
- Challa Punugulu
- Adai Kunukku
- Jeera Cookies
- Masala French Fries
- Onion Pakoda
- Vegetable Chop
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
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