Crispy Chegodilu

Ingredients:

Rice flour: 1 cup

Water: 1 cup

Moong dal/pesara pappu : 1 1/2 tbsps  (soak in water for an hour)

Cumin seeds : 1/2 tbsp

Sesame seeds : 1 tsp

Red chilli powder: 1 tsp

Ghee or oil : 1 tbsp

salt to taste

Oil for deep frying

Method:

Boil water, add salt, ghee and moong dal. Add the rice flour, combine with water by stirring it in and turn off heat immediately. Cover with lid and keep aside.

Once it cool, add chilli powder, sesame seeds and cumin seeds and combine with the rice dough. Knead the dough till smooth. Taste the dough for salt before preparing chegodis.

Apply oil to your fingers and pinch a small lemon size ball of the dough and roll into a thick rope which is approx 3-4 inches in length and form a ring by pressing the ends of the rope firmly. So, that they are in circular shape and place lid over them so that they don’t dry.

Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil, you will find the oil froth up in bubbles. Let the chegodis fry on high flame till they rise to the surface.

Once the chegodis rise to the surface, turn heat to medium flame and cook the chegodis till they turn a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness. It does take a while to fry the chegodi, hence patience is required. If you reduce flame to low, the chegodis will absorb a lot of oil so remember to keep flame on medium to high.

When they slowly turn to a golden color, turn them over gently to the other side and cook to a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool.

Note:

Cool completely before storing in an air tight metallic container.