Indian Cooking Challenge - Chegodilu

I was extremely busy when this month's challenge got announced and was not sure if I will get time to even try this once. I wanted to start on this project again as it will give another opportunity to learn a new recipe. We Maharashtrians have similar deep fried delight called 'Kadaboli' but made with mixed grain flour. It has been long time since I made any of these as I don't usually like to deep fry. I made an exception for this challenge as I was remembering my childhood when I used to help my grandma to roll these. My cousin and I would make various shapes. Grandma wouldn't mind as we would play with the dough for hours in stretch. I guess that gave grandma enough time to prepare rest of the things. These Chegpdilus reminded me of some of the greatest time. These came out really good and it was worth the effort!

Feel like participating in the next Indian Cooking Challenge? Read all about it here.

Here is Srivalli's simple recipe for these savory rings -


You will need the following ingredients -

1 cup Rice flour
1 cup water
2 tbsp Mung daal
1 tsp Cumin seeds
1 tsp Sesame seeds
1 tsp Chili powder
1 tbsp Oil
Salt to taste
Oil for deep frying

Making the dough -

Soak moong dal in water for half hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.

Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Verdict -
Very easy to make and tasty too. I will add ajwain next time when I make them.