Skip to main content

Chegodilu / Chekodi / Ring Murukku /Crispy Rice Flour Ring


For the final day of regional recipes from Andhra cuisine for Blogging Marathon is chegolidu aka chekodi.
I enjoy these crispy rings whenever my friend and her mom makes.I never made it myself and tried it for the first time with my friend's instruction.
Its a perfect munching snack along with a cup of tea.As we heve the habit of  accompaning some murukku or mixture with our sambar rice,we had it with our meal.




                                                                      
                                                                                              Chegodilu/Chekodi

                                                                  
   Basic Information

   Preparation time 35 minutes
   Soaking time 30 minutes
   Cooking time 20 minutes
   Makes 45-50 (medium size)
    


   Ingredients


  

Ingredient
Quantity
Rice flour/arisi maavu
1 cup
Yellow moong Dhal/paasiparuppu
1 tbs
Red chilly powder
1 tsp
Butter/vennai
2 tsp
Cumin seeds/jeeragam
1 tsp
Salt
1 tsp
Oil
for frying

 

   
    Method 
  • Soak the dhal in water for 30 minutes.Heat a pan with a cup of water and to this add cumin seeds,soaked moong dhal,salt,red chilly powder and butter.Let it come to a boil.When the water is boiling add the rice flour and mix it well with a ladle or spatula.Once the water is absorbed,put off the flame and cover it.Let it come to a luke warm.
  • Now take the dough on a plate and  gently knead the dough to make it smoother.Keep it covered.Grease the palms with oil if needed and take a pinch of small gooseberry size of dough.Roll it on a rolling board with the palms to make a rope and join the ends to make a ring.
  • Make it similar way for one batch and arrange the rings on a plate.Heat the oil in a pan and once it becomes hot drop in the rings.Fry it in a medium flame till it becomes golden and crispy.Drain it on a paper towel and let it cool down completely.

    • Store it in an air tight container.




    • Cook it in a medium flame to cook it evenly and crispy.
    • Make the rope not too thick or thin.
    • Join the ends and press it gently so that the joined ends won't separate while frying.
    • Make the rings for each batch and fry it,if its dried it may get cracked.
    • If you feel the dough is too thick and crumbly,sprinkle some hot water and knead the dough.



    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Sweet Adai /Inippu Adai

    Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
    Post a Comment
    Read more

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
    Post a Comment
    Read more

    Cauliflower Onion Pakoda

    We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
    Post a Comment
    Read more