CRISPY CHEGODILU RECIPE - RING MURUKKU
Crispy Chegodilu Recipe aka Ring Murukku, a gem among traditional snacks that is unique to Andhra Pradesh. Ring shape Mrukku speckled with spots of channa dal & other spices is so addictive!
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.