7 Jul

Chegodilu / Chekodilu


Rice Flour 1 cup
Water 1 cup
Split Moong Dal (optional) 1 tbsp
Red Chile Powder (extremely hot) 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Bring to boil a cup of water in a sauce pot, add moong dal and salt.
After a few seconds, remove from heat, add rice flour, red chile powder and cover.
Sprinkle water if needed and thoroughly message the above mixture into a soft dough.
Apply oil to hands, take lime sized balls out of the prepared dough.
Roll the ball into long strip with fingers and press the ends of the strip together to form the shape of a ring.
Prepare the remaining dough in the same manner into rings.

Heat oil in a deep frying pan on medium high.
Slowly drop the prepared rings into the hot oil in batches.
Fry rings on both sides until golden brown and remove onto absorbent paper.
Repeat the same with remaining rings.
Store the deep fried rings tight and serve as a tea time snack.
These rings stay fresh for a week.

Notes: If you take the rings out a little earlier while deep frying, make sure to finish eating them on the same day else they turn rubbery.

9 Responses to “Chegodilu”

  1. Rajani July 7, 2008 at 8:33 am #

    What a coincident I am just looking for good chegodilu recipe today…… here you are with chegodilu… looking yummy. I will try this recipe this weekend.

    One question don’t you need Maida in this recipe. My Mom used to add little Maida into it for stickiness to make round chegodilu.

  2. Sujatha July 7, 2008 at 9:18 am #

    Great Snack! And looks awesome! Moong dal is an interesting addition…

  3. Asha July 7, 2008 at 9:35 am #

    Oh, they look great. I always try to knead the dough with rice flour, bit of urad pd with cold water, no wonder ,mychaklis break up all the time!:D
    Boiling makes rice flour cook and easy to roll.Thanks for idea!:)

  4. anusharaji July 7, 2008 at 10:06 am #

    maida is optional but my granny always comes up with great chegodilu without adding maida
    if you want to add maida, a tbsp is more than enough. in this case u can swap moong dal with chana dal

  5. Durga July 7, 2008 at 7:12 pm #

    Extremely superb…. You make cooking easy to everyone.. Very good recipe..

  6. sruthi July 11, 2008 at 2:29 am #

    Hey gr8 recipe Raji…thanks for sharing…

  7. Rajani July 25, 2008 at 9:01 am #

    I do not know what I did wrong to my Chegodilu they turn out be hard ones, little too hard to bite. But taste is good.

    I will try them again add little butter in the dough. Thank you for the recipe.

  8. anusharaji July 25, 2008 at 7:08 pm #

    chekodilu turn out to be hard
    if the dough is kneaded with cold water
    or fried for a very long period of time


  1. Coconut Rings » Talimpu - December 22, 2009

    […] Add more red chilli powder for extra spice. Variations: Chegodilu. Other Names:Kobbari Chegodilu, Coconut Rings, Kobbari […]

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