Tag Archives: Maida

Rice Flour Rings

1 Mar

chitti_chegodilu
Chitti Chegodilu.

Rice flour rings or chitti chegodilu as they are called in telugu is a deep fried snack made with maida and rice flour. A dough is prepared with these flours and made into small rings. The rings are then deep fried until crisp and golden brown in color. Rice flour rings are usually served as a tea time snack.
Makes: around 1 1/2 Cups of Chitti Chegodilu.

Ingredients:

Plain Flour or Maida 1/4 Cup
Rice Flour 1 Cup
Carom Seeds / Ajwain / Vaamu 1/4 tsp
Ghee 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Warm up ghee to melt it.
Bring to boil around half a cup of water and keep aside.

Sieve maida and rice flour into a bowl.
In a mixing bowl, add maida, rice flour, ajwain, salt and melted ghee.
Using hands mix everything well.
Pour sufficient amount of hot water into the mixing bowl and knead the mixture into somewhat tight dough (more tighter than chapati dough).
Cover the dough and rest it for an hour.

Divide the dough into big peanut sized portions.
Roll the portions into quarter inch thick strips.
Alternatively, a large portion of dough can be rolled into a long strip and later it can be divided into app. 2 inch long strips.
Bring two ends of the strip together and press to form a ring.
Repeat the same with remaining portions of the dough.
Place all the prepared rings on a plate.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, carefully drop all the prepared rings at once (if there is space in the wok).
Deep fry them on medium heat until they are crisp and turn light golden brown in color.
Remove the deep fried rice flour rings onto absorbent paper.
Store the rice flour rings in a tight jar and they stay fresh for couple of weeks.
Serve rice flour rings / chitti chegodilu as a snack or use them for chaat.
Notes: Make sure the rings are crisp enough before removing from heat.

Suggestions: If the rice flour rings / chitti chegodilu are not crisp enough, put them back into hot oil and deep fry them till done.
Variations: There are many variations to this chitti chegodilu recipe when it comes to seasonings. A very small pinch of soda bi carb can also be added if desired.
Other Names: Chitti Chegodilu.

Small Papads

22 Feb

chitti_appadalu
Chitti Appadalu.

Small papads or chitti appadalu as they are called is a deep fried snack made with maida and rice flour. A dough is prepared with the flour and made into small balls. The balls are pounded between two layers of wet cloth to form into papad. The papad are then deep fried until crisp and golden brown.
Makes: around 1 1/2 Cups of Chitti Appadalu.

Ingredients:

Plain Flour or Maida 3/4 Cup
Rice Flour 1/4 Cup
Carom Seeds / Ajwain / Vaamu 1/4 tsp
Sugar a small Pinch
Ghee 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Warm up ghee to melt it.
Bring to boil around half a cup of water and keep aside.
Sieve maida and rice flour well.

In a mixing bowl, add maida, rice flour, ajwain, sugar, salt and ghee.
Using hands mix everything well.
Pour sufficient amount of hot water into the mixing bowl and knead the mixture into somewhat tight dough (more tighter than chapati dough).
Cover the dough and rest it for an hour.
Divide the dough into small peanut sized portions.

Spread a damp thin cloth on table.
Arrange all the divided portions on the cloth leaving enough space in between.
Spread another damp thin cloth on top of all the arranged balls.
Now hardly pound on each one of the small balls for them to expand into small papads.
Use the help of a thick steel glass or flat heavy bowl or flat spatula or wooden block to do the job.
Carefully remove all the small papads and place them on a plate.
Repeat the same with any remaining portions of the dough if required.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, carefully drop all the prepared papads at once (if there is space in the wok).
Deep fry them on until they crisp up and turn light golden brown.
Serve small papads / chitti appadalu as a snack or use them for chaat.
Notes: Make sure the papad are crisp enough before removing from heat.

Suggestions: If the small papads / chitti appadalu are not crisp enough, put them back into hot oil and deep fry them till done.
Variations: There are tens of variations to this chitti appadalu recipe. A very small pinch of soda bi carb can also be added if desired. Ground black pepper can be added for heat. Turmeric powder can be added for color.
Other Names: Chitti Appadalu.

Sugar Shells

25 Dec

teepi_gavvalu
Teepi Gavvalu.

For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally sugar syrup is tossed in the shells to caramelize the shells.
Makes: around 40 Teepi Gavvalu.

Ingredients:

Plain Flour / Maida 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Sugar 1 Cup
Oil for Deep Frying

Method of preparation:

Warm up the ghee and keep aside.
In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.
Divide the dough into approximately 40 balls.

Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Then transfer them to a mixing bowl.

Heat sugar in a sauce pot along with half a cup of water.
Let all the sugar melt and the syrup thicken.
When a drop of the sugar syrup is added to a bowl of water, it should form a very soft ball.
Scoop all of the prepared sugar syrup from sauce pot and pour over the deep fried shells.
Mix the shells while pouring the syrup to enable even coating.
When the shells are warm enough to handle, break them into pieces else they stick to each other.
Store tight and serve teepi gavvalu as a snack.
Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: Jaggery Shells, Spicy Gavvalu.
Other Names: Sugary Shells, Teepi Gavvalu.

Coconut Rings

22 Dec

kobbari_chegodilu
Kobbari Chegodilu.

Coconut rings / kobbari chegodilu are deep fried dough rings. The dough is prepared from equal parts of maida, sooji and rice flour. Good amount of fresh coconut is added to the mixture along with chili powder. The dough is made into small rings and deep fried in oil till golden in color.
Makes: around 15 Kobbari Chegodilu.

Ingredients:

Plain Flour / Maida 1/4 Cup
Sooji 1/4 Cup
Rice Flour 1/4 Cup
Fresh Coconut 1/4 Cup
Soda Bi Carb a Pinch
Red Chilli Powder 1/2 tsp
Salt to taste
Oil 2 tbsps + for Deep Frying

Method of preparation:

Grind the coconut into smooth paste adding little water.
Heat oil in a small pan till smoking point and remove from heat.
In a mixing bowl, mix together maida, sooji, rice flour, coconut paste, red chilli powder, soda bi carb and salt.
Add the hot oil to the mixing bowl and mix the flour into a smooth pliable dough adding enough water.
Rest the dough for at least half an hour.

Apply oil to hands, take lime sized balls out of the prepared dough.
Roll the ball into approximately 3 inch long strip with the help of fingers.
Press the ends of the strip together to form the shape of a ring.
Repeat the same with the remaining dough.

Heat oil in a deep frying pan on medium high.
Slowly drop the prepared rings into the hot oil in batches.
Deep fry the rings until golden brown on both sides and remove onto absorbent paper.
Repeat the same with any remaining rings.
Store the coconut rings tight and serve as a tea time snack.
Notes: Make sure to deep fry the rings right.

Suggestions: Add more red chilli powder for extra spice. If the rings turn soft once taken out from the oil, put them back in oil and deep fry again till crisp.
Variations: Chegodilu is a good variation of these. You can also add finely shredded coconut instead of ground coconut but do not use grated coconut.
Other Names:Kobbari Chegodilu, Coconut Rings, Kobbari Chekodilu

Sweet Flowers

19 Dec

panasatonalu
Panasa Tonalu.

These are one of the quick and delicious sweet snacks prepared with just maida. Plain Flour is made into a soft pliable dough. It is then rolled out into small circles and made into flowers. These flowers are then deep fried till crisp and light golden in color. FInally they are dipped in sugar syrup to caramelize.
Makes: around 7 Panasa Tonalu.

Ingredients:

Plain Flour / Maida 1 Cup
Sugar 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Oil for Deep Frying

Method of preparation:

In a mixing bowl, mix together maida, ghee and salt.
Pour enough water and make it into a soft pliable dough.
Leave the dough covered for around half an hour.

Divide the dough into small lime sized portions.
Take each portion at a time and roll into into 5 – 6 inch long disc.
Make sure to dust some plain flour to avoid the dough sticking to the surface.

Heat a deep frying pan with oil on medium heat.
Take a knife or pizza cutter and make couple of long cuts on the disc with its circumference intact.
Make sure not to chop the disc into pieces.
Apply ghee on two sides of the diameter, roll the disc and press the greased ends together.
Now, twist the two sides of the roll and slowly drop in hot oil.
Deep fry till light golden color on both sides.
Remove onto a absorbent paper.
Repeat the same with remaining dough divisions.

Heat a sauce pot on medium high heat, add sugar and half a cup of water.
Boil till sugar melts completely and the syrup thickens.
When a drop of the syrup is added to a small bowl of water, it should form a very soft ball.
Remove the syrup from heat.
Dip all the deep fried flowers in the sugar syrup and coat them well.
Cool each flower separately and store tight in a jar.
Serve panasatonalu / sweet flowers as a snack.
Notes: Make sure the prepared roll is not dropped with all the weight on one side.

Suggestions: Make sure to get the flowers right. If the flower comes as a single stick, make sure to get the cuts right and carefully drop them in oil for the flower effect.
Variations: You can also make a savory version of this by adding red chilli powder.
Other Names:Sweet Karele, Panasa Tonalu, Flower Kaaja, Uttilu.