Thursday, April 24, 2014


Rice flour                                       11/2 cups
Yellow moongdal                             2 tsp(soak in water for 1 hr)
Cumin seeds                                   3/4 tsp
Red chilly powder                           11/4 tsp(adjust)
Water                                            11/2 cups
Ghee or oil                                      11/2 tsp
Salt                                                as needed
Oil                                                 for deep frying

1)Add salt, ghee and moong dal to the boiling water. Now add the rice flour to the water and stir in it and turn off heat immediately. Close it with a lid and keep aside.
2)Add red chilly powder,cumin seeds and combine with the dough when it is cool. Knead the dough well until it is smooth.Check for salt.

3)Make small lemon size balls and make thick rope by rolling with fingers and form a ring shape by pressing the ends of the rope. Cover the rings.
4)Heat oil in a pan for deep frying and once the oil is hot, place the rings into hot oil one by one, oil will froth up into bubbles.Fry the chegodilu on high flame till they rise to the surface.
5)Once the chegodilu rise to the surface,turn heat to medium flame and cook till they turn into golden shade.Fry on medium flame to achieve the golden color and crispness, turning into low flame will make the chegodilu to absorb more oil.
6)Turn to the other side once done on the other side. Turn them slowly to the other side until it turns into golden color.Now take the chegodilu on to kitchen towel to absorb the excess oil. 
Once they cool down completely then store in an metallic container.