This month’s ICC initially did not interest me much because of the recipe, how easy the recipe sounded and I classified the recipe to be yet another murukku variety. I proved to be wrong!
I even called up Valli and asked why should you choose these kind of recipes for a challenge! She convinced me to go forward and when I made it there were lots of challenges!
The mistake I made was to use rice flour which we made in a big batch for Diwali. It was too dry for me to make chegodis and I could not make the rings. The outcome you can see in the end of the post. I called up Valli again and she rightly pointed me to use home made fresh rice flour. This time it was way too easy to make those rings and did they taste good ? They were delightfully crispy and te sesame seeds and moong dal add a nice crunch! I loved them as they were so easy to make (excluding the rice flour making tim to the below measures it took less than an hour) but the speed at which they disappeared is far more encouraging.
Yes we finished the whole batch in less than 20 mins 🙂 With a nice masala chai they were perfect for these cold days! Thanks Valli for yet another challenge 🙂
I followed recipe 1.
Chegodilu / Chekodilu – Recipe 1
Rice Flour – 1 cup
Water – 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu – 1 1/2 – 2 tblsp
Cumin Seeds – 1 tsp
Sesame Seeds – 1 tsp
Chili powder – 1 tsp
Ghee or oil – 1 tblsp
Salt to taste
Oil for deep frying
Method to prepare:
Making the dough:
Soak moong dal in water for half hour to 1 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 Chegodi:
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.
Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.
When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.
Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.
This how I used up the dough (just rolled them in ropes of 5-6 inch long and cut them into 2 inch long pieces and fried them. As I could not join the ends of the rope to make as rings as the dryness in the not-fresh rice flour had made it to break. But the taste is never less 😉