Authentic Andhra-Style Chegodi: A Crispy Snack Recipe

Ingredients

1 cup Rice flour
1/2 cup Water
1/2 cup Sesame seeds
1/2 teaspoon Carom seeds (Ajwain)
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Salt
1 pinch Asafoetida (Hing)
2 tablespoons Hot oil
Oil for deep frying

Steps and instructions

Take a mixing bowl, add rice flour, sesame seeds, carom seeds, cumin seeds, salt, and asafoetida.
Heat 2 tablespoons of oil until it's hot and pour it into the flour mixture. Mix well with a spoon.
Add water, little by little, and knead into a stiff dough.
Take a small portion of the dough, roll it into a rope on a greased surface, join the ends to form a circle to make the Chegodi.
Repeat this process with the rest of the dough.
Heat oil in a deep pan for frying. Once the oil is hot, drop the prepared Chegodis into the oil.
Fry them on medium flame until they turn golden brown on both sides.
Remove the fried Chegodis from oil and place them on an absorbent paper to remove excess oil.
Once cooled, store them in an airtight container. Serve as a snack when desired.

Tools for making

Mixing Bowl - A bowl to combine the ingredients and knead the dough.
Spoon - To mix the ingredients and incorporate the hot oil into the flour mixture.
Surface for Rolling - A greased surface where you can roll the dough into ropes.
Deep Pan - A pan for deep frying the Chegodis.
Absorbent Paper - To place the fried Chegodis and remove excess oil.
Airtight Container - To store the Chegodis once they have cooled.

Recipe variations

Use whole wheat flour or a combination of flours instead of rice flour for a different texture.
Add spices like red chili powder, turmeric powder, or chaat masala to the dough for a spicier flavor.
Replace sesame seeds with other seeds like flaxseeds, sunflower seeds, or poppy seeds.
Add finely chopped onions, green chilies, or grated ginger to the dough for extra flavor.
Try a gluten-free option by using gluten-free flour or a combination of flours like chickpea flour (besan) and tapioca flour.
Make it vegan by using vegetable oil instead of hot oil and ensuring all ingredients are plant-based.
Add finely chopped fresh herbs like cilantro, mint, or curry leaves to the dough for a refreshing taste.
Experiment with different shapes like rings, twists, or pretzel-like shapes.
For a cheesy twist, mix in grated cheese like cheddar, Parmesan, or pepper jack into the dough.
Instead of deep-frying, try baking the Chegodis in the oven for a healthier alternative.

Recipe overview

Chegodi is a traditional and popular snack from the Indian state of Andhra Pradesh. These crispy and delicious ring-shaped crackers are made using rice flour, sesame seeds, and a mix of other flavorful spices. They are deep-fried to golden perfection and have a unique, crunchy texture that's truly addictive. This recipe will guide you through the step-by-step process of creating these delightful snacks at home. The process is simple and straightforward, perfect for both novice and experienced cooks. Enjoy these as a light snack or as a part of a festive meal. Good luck in your cooking endeavor and enjoy your Chegodis!

Common questions

Can I use any other flour instead of rice flour?
Yes, you can use wheat flour or a combination of wheat flour and rice flour as a substitute. However, the texture and taste may differ slightly.
Can I skip the sesame seeds?
Yes, you can omit the sesame seeds if you prefer. It is not mandatory, but it adds a nice crunch and flavor to the Chegodi.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before shaping and frying the Chegodis.
Can I bake the Chegodi instead of frying?
Traditionally, Chegodi is deep-fried for the authentic taste and texture. However, you can experiment with baking them at a high temperature until they turn crispy. The taste and texture may differ slightly.
How long can I store the Chegodis?
When stored in an airtight container, the Chegodis can stay fresh for up to a week. Make sure they are completely cooled before storing to maintain their crispness.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the ingredients and knead the dough.
Spoon - To mix the ingredients and incorporate the hot oil into the dough.
Rolling Pin - Used to roll the dough into ropes and shape the Chegodis.
Deep Pan - For frying the Chegodis in oil.
Absorbent Paper - To place the fried Chegodis and remove excess oil.
Airtight Container - For storing the Chegodis and keeping them fresh.

Origin stories

Chegodi is a popular snack hailing from the southern regions of India, particularly from Andhra Pradesh. It is traditionally made during festivities and special occasions. This delightful treat is also known as 'Kodubale' in the state of Karnataka. The snack's distinct ring shape is said to symbolize the circle of life and the bond of unity, making it a fitting choice for celebratory times. Despite its simple ingredients, the process of making Chegodi is an art in itself, passed through generations, much like the vibrant tales and traditions of the region. Its crispy texture and unique taste make it an unforgettable savory experience, reflecting the culinary richness of the South Indian cuisine.

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.