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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
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