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Chegodilu (Fried Rice Flour Rings)
- 1 cup Rice Flour
- 1 cup Water
- 1-1/2 to 2 tbsp Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu
- 1 tsp Cumin Seeds
- 1 tsp - Sesame Seeds
- 1 tsp Chili powder
- 1 tbsp Ghee or oil
- Salt to taste
- Oil for deep frying
Soak moong dal in water for half hour to 1 hour.
My Notes :
I used 2 tbsp and personally found it to be too much. I just wanted my Chekodis (or Ring Murukku ) to have hints or should I say sprinkling of yellow lentils. Using 2 tbsp was bit too much for that purpose. Next time I will use only 1 tbsp.
Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot. Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope.
My Notes :
This is were I faced my first challenge. My ropes were pretty fragile (not falling apart as such) but the ends broke quite easily. I realized it could be because I was using Store bought Rice flour instead of the traditional way of grinding them at home! sigh!. I dunno the science behind this tip, but I simply added few tsps of the hot oil (which I was going to use for frying) to my dough and kneaded them some more. After that, I did not face an issue.
Bring the two ends to together and press to form a rope. Ensure the ends are firmly pressed as not to give out during frying.
My Notes:
The size and shape of these do not really matter that much. I remember the ones that I have enjoyed had very small holes in the middle. Hence chose to make half of the dough that way.
My Notes: But I saw from Google Images that many pictures depicted a bigger and a thinner round for Chekodi. Hence felt that may be they were traditionally made that way in Andhra - So made the other half of the dough aping the real version. Just roll out a thinner and longer rope and bring the ends together to make a bigger ring murukkus.
and cook till you get a golden colour on the chakodis.
My Notes:
If you notice from this picture below, the surface of my chekodi don't look that smooth. They were very crunchy yes and tastewise perfect. But as far as the looks department go, they did not have a smooth surface. I think this could be because of the store bought rice flour. But after I followed the tip I provided before - that is kneaded the dough for few more minutes with hot oil, it became smooth
Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain (Oregano) or Omam can be used along with chili powder.
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Hi, I tried this recipe for Gokulashtami, but somehow the dough was sticky sticky and took a long time to roll the rings and the thick rings were soft when fried. So I had to roll it out into really thin ones for them to be crispy. Any tips so that I can improve?? Finally I lost patience and made it into thattai, which everyone loved..
Thanks Chef in you . Ur site is heaven for me . I luv cooking . As usual I made lots of varieties tasty dishes . I always follow whatever u made . I attached few pic of some my creation on Facebook . Album named “Something special from my kitchen” .Thank u again
Thank you so much Paramita. I am so glad to hear that. Do share your album in chefinyou facebook page. Wud luv to see ur photos there
–DK
hi, i tried couple of times but not your recipe. i used 1 cup boiling water and 1 cup rice flour. i do not know what is wrong, my chegodilu pagili oil anta spill ayinadi. meeku emina teliste cheppandi , ela cheyalo.
thanks.
I have doubt after adding moong dal should I cook them until tender or I can add rice flour early than that…
I have been making Kodubales for years. This recipe was given to me by my sister, who must have got it from someone. Anyway it very easy. It is 1 cup of rava,1 cup, rice flour and 1 cup of maida, add some seaame seeds. Grind in the mixie a little bit of coconut, green chillies, curry leaves and coriander leaves some Hing. Mix it with the flour mixture, add salt to taste(usually salt is added less in these kind of snacks), and add some butter/ ghee and make it into a smooth dough with water.
Then make bales and keep them covered in between sheets of newspaper. The bales come very easily , no mess here. Heat oil and once it is hot it should be kept in simmer only all the time, and one must wait patiently for the kodbales to turn golden. if one hurries and do it in high it will be uncooked inside. It should be cooked just like Samosas, always in simmer. You can leave it and do some other work while it is coking coming often to turn it so that both sides are evenly cooked.
It would taste wonderful.
Happy Deepawali!!
Hi, thx for this recipe. made this today. though the taste was gud , the insides were a little soft. i made rice flour at home. my flour was a little coarse. could that have caused the softness? i tried baking a batch, and surprisingly that turned out a lot crispier.
Thanks anyway. Just love ur site.
HI,
I make it from buttermilk as well which tastes yumm. U can even try by replacing water from sour buttermilk.
Those pics look amazing. Its a Karnataka dish which is called Kodbale
Hi,
Loved it and am going to make it for Deepavali, one quick question, when you say home made flour do you mean dry rice powder or should I soak the rice and then make a powder of that…
They make the powder by soaking, drying and then powdering it. I mostly use store bought and it works fine for me
its reallt nice to eat my 4 yr son loved it he is fond of eating kurkure so i didn’t make a ring & he loved it but something i did wronge b’coz 4to 5 hrs of after storing it became soft & oil came out.
Thanx…..
Tried the reciepe.turned out well but just a bit soggy…i took 1 and a half tbsp of moong dal.shud i reduce the qty of moong dal?
I dont think the sogginess could have been due to moong dal per se. 1-1/2 tbsp should have been good ! I think it could be due to the water and rice flour. Sometimes the quality of the flour differs from place to place. Probably it got a little more for you..Home made rice flour works best for this recipe –DK
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Thanks,
Carsten
this looks soooo good. I just e-mailed it to my friend. her daughters have wheat allergies. they’ll love this
Looks perfect!..so these are indeed your Kola Vadai??
They tasted almost the same – I think this is it Valli! Yehhh!!!
— DK
Now this is the most unfair way to tempt people and you are pretty good at this.Anything savory and crispy leaves me craving for it.And this looks too good to ignore.
And look who is talking about tempting ppl!!! Everyone take a gander at her site and tell me if she is share the blame for being a ‘tempt’ress! (if thats even a word!!!!)
— DK
Just perfect
hey, they look pretty good. My stove does not have the numbers, but I did have one with the numbers. Did u use them on the big element or small. I think 6 the the middle and 8 is 2 knotches towards high. thanks I shall try it the next time once I know the element
Thanks Medhaa
I used the small element – My vessel was not that big! I usually use the large elements when I use my skillets which are quite larger than my large element…. –DK
They look perfect DK.
Hey DK, your chakodis look awesome!! Actually you know what, the chakodis that you buy in Hyderabad do not have a smooth surface!! I was wondering why I did not get that texture, thanks for the tip
, I shall knead mine for a lesser time the next time 
OMG- The blogosphere is tempting me to make this ring murruku! Seems u ve done with ease DK! Perfect!
Looks beautiful DK.. Crisp and smooth(thanks for the tip)
Looks so yummy!! Please send some to me
These have perfectly turned out. Yes I will make them again too.
Omg, urs looks tremendous DK…looks prefect and too crispy..i have announced AWED-portuguese just now in my blog, do check and let me if anything to correct..here is the link:http://priyaeasyntastyrecipes.blogspot.com/2009/12/announcing-awed-portuguese.html