Authentic Andhra Chegodilu Recipe: Crunchy Indian Snack Rings

Ingredients

2 cups Rice Flour
1 cup Water
2 tbsp Sesame Seeds
2 tsp Cumin Seeds
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/4 cup Melted Ghee
Oil, for deep frying
Salt, to taste

Steps and instructions

Begin by heating the water in a pan. Add salt and ghee to the water and bring it to a boil.
Lower the heat, add the rice flour to the boiling water and quickly mix it well. Turn off the heat and keep the mixture covered for about 15 minutes.
After cooling, add cumin seeds, sesame seeds, red chilli powder, and turmeric powder to the dough. Mix well to incorporate all the ingredients.
Take a small portion of dough and roll it into a rope. Cut the rope into small pieces and then join the edges of each piece to form a ring.
Repeat this process with the remaining dough.
Next, heat oil in a deep frying pan. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises immediately, the oil is ready for frying.
Slowly drop the rings into the hot oil and fry them on medium heat until they turn golden brown.
Remove the rings from the oil and drain them on paper towels to remove excess oil.
Allow the Chegodilu to cool completely before storing them in an airtight container.

Tools for making

Mixing Bowl - A large bowl to mix the dough ingredients.
Pan - A pan to heat the water and prepare the dough.
Deep Frying Pan - A pan to heat the oil and fry the Chegodilu.
Slotted Spoon - A utensil with slots or holes to remove the fried Chegodilu from the oil.
Paper Towels - Towels to drain excess oil from the fried Chegodilu.
Rolling Pin - A tool to roll the dough into ropes.
Knife - A sharp knife to cut the dough ropes into small pieces.
Airtight Container - A container to store the Chegodilu and keep them fresh.

Recipe variations

Replace rice flour with wheat flour for a different texture and taste.
Add finely chopped green chilies or black pepper for a spicier version.
Include a pinch of asafoetida (hing) for an additional flavor.
Add finely chopped fresh coriander leaves or curry leaves for a herbal twist.
Make a sweet version by adding powdered jaggery or sugar to the dough.
For a gluten-free option, use a combination of millet flour and chickpea flour.
Experiment with different spices like fennel seeds or ajwain (carom seeds) to enhance the flavor.
Add grated coconut or roasted peanuts for an added crunch.
Try baking the chegodilu instead of deep frying for a healthier alternative.
For a vegan option, replace ghee with vegetable oil or coconut oil.

Recipe overview

Chegodilu, also known as Andhra Ring Murukku or Kodubale, is a popular crunchy snack from the Indian region of Andhra Pradesh. These delightful golden rings are made from rice flour and a blend of spices, then deep-fried until crispy. They're perfect for a mid-day snack or as a unique addition to your party appetizer spread. The process of making Chegodilu involves making a dough, forming it into rings, and then frying to perfection. They have a long shelf life, so you can make a large batch and store them for your next snack attack. Get ready to impress your friends and family with this delicious and addictive snack!

Common questions

Can I use any other flour instead of rice flour?
Yes, you can use all-purpose flour or semolina (rava) as alternatives to rice flour.
How do I store Chegodilu?
Store the Chegodilu in an airtight container at room temperature. They can stay fresh for up to 2 weeks.
Can I make Chegodilu in advance?
Yes, you can make Chegodilu in advance. Just make sure to store them in an airtight container to maintain their crispiness.
Can I freeze Chegodilu?
It is not recommended to freeze Chegodilu as they may lose their texture and become soft when thawed.
How spicy are Chegodilu?
The level of spiciness can be adjusted by adding more or less red chilli powder according to your preference.
Can I add any other spices or herbs to the dough?
Yes, you can add other spices like crushed black pepper, asafoetida (hing), or dried fenugreek leaves (kasuri methi) to enhance the flavor of the Chegodilu.
What should I serve Chegodilu with?
Chegodilu can be enjoyed on their own as a snack or served with a cup of tea or coffee.
Can I make Chegodilu gluten-free?
Yes, you can make Chegodilu gluten-free by using gluten-free rice flour or a gluten-free flour blend as a substitute.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and incorporating the ingredients.
Pan - A pan for heating water and boiling the dough mixture.
Deep Frying Pan - A pan for deep frying the Chegodilu rings.
Slotted Spoon - A utensil with slots or holes for lifting the fried Chegodilu out of the oil.
Paper Towels - Absorbent towels for draining excess oil from the fried Chegodilu.
Airtight Container - A container for storing the cooled Chegodilu to keep them fresh and crispy.

Origin stories

Chegodilu, or ring murukku as it's sometimes called, is a popular snack hailing from the Southern parts of India, particularly Andhra Pradesh. These crunchy and flavorful rings hold a special place in the heart of the region, often made during festival times and special occasions. A fascinating thing about this beloved snack is its name. 'Chegodilu' in Telugu literally translates to 'ring shaped'. And true to its name, this snack is hand rolled and shaped into small rings before being deep-fried to crispy perfection. A bite of Chegodilu is not just a taste of a simple snack, but a flavorful journey through the culinary traditions of Andhra Pradesh.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.