Chegodilu
- 58 min
- medium
- Serves 4
Chegodilu, crunchy Andhra rice flour rings with cumin, sesame seeds and red chilli powder, deep fried until crisp. Medium-spicy, serves 4, about 60 minutes.
Good for: Deepavali, Party, Rainy Day
Ingredients
Oil500 ml
Water, For Kneading580 ml
Salt1½ tsp
Cumin, Crushed1 tsp
White Sesame Seeds2 tsp
Asafoetida0.3 grams
Red Chilli Powder3 grams
Rice Flour320 grams
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 548kcal | 2192kcal |
| Protein | 5.4g | 22g |
| Carbohydrate | 65g | 261g |
| Fat | 29g | 116g |
| Fibre | 2.5g | 10g |
| Sugar | 0.2g | 0.8g |
Cookd masalas for rice flour
Method
Get ready for 4 to 5 minutes by measuring the ingredients and crushing the cumin. Keep the kneading water aside. Grease a plate with a little of the frying oil until it is evenly coated, and keep a kadai ready for frying.
Add 550 ml water, salt, crushed cumin, sesame seeds, asafoetida, red chilli powder and 2 tablespoons oil to a kadai. Bring to a boil on medium flame for 4 to 5 minutes until the water bubbles steadily and the salt dissolves.
Lower the flame and add the rice flour slowly while stirring. Cook for 2 to 3 minutes until all the flour is wet and a soft, lumpy dough forms.
Cover the kadai and cool the dough for 8 to 10 minutes until it is warm enough to handle. Add the kneading water little by little. Knead for 3 to 4 minutes until the dough is smooth and soft but not sticky.
Take small portions of dough and roll each into a thin rope. Join the ends and press them firmly to make rings. Shape for 12 to 15 minutes until about 24 rings are ready and every joint is sealed.
Heat the frying oil in a kadai on medium flame for 4 to 5 minutes. Drop in a small piece of dough. The oil is ready when the piece rises slowly with steady bubbles without turning dark at once.
Slide 6 rings into the hot oil without crowding the kadai. Deep fry on medium-low flame for 4 to 5 minutes, turning gently, until crisp and light golden. Repeat with the remaining rings.
Drain the fried rings on a plate lined with paper. Cool them fully for 10 minutes until they become crunchy, then serve.
Before you start
- How long does Chegodilu take?
- 58 minutes from start to finish. That is 25 minutes of preparation and 33 minutes of cooking.
- How many people does Chegodilu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chegodilu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chegodilu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chegodilu?
- 320 grams Rice Flour, 0.3 grams Asafoetida, 3 grams Red Chilli Powder, 500 ml Oil, 1 tsp Cumin, 2 tsp White Sesame Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Chegodilu?
- No, it is cooked in an open pot.
- How many calories are in Chegodilu?
- About 548 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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