Chegodilu is a very popular traditional savory snack from Andhra Pradesh. It is made from rice flour, split yellow moong dal (pesara pappu) and spices. It is very easy to make, delicious and is quite addictive. You can make these for festivals or as a tea time snack. Today we will learn how to make Chegodilu (ring murukku) following this easy recipe with step wise pictures.
Ring Murukku Recipe-Chegodilu
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 35 Chegodilus
Recipe Category: Snacks-Murukku
Recipe Cuisine: South Indian-Andhra
Author:Padhu Sankar
Serves: 35 Chegodilus
Recipe Category: Snacks-Murukku
Recipe Cuisine: South Indian-Andhra
Author:Padhu Sankar
Ingredients needed
Rice flour – 1 cup
Moong dal (split yellow variety)- 1 tbsp
Water – 1 cup
Ghee/oil – 1 1/2 tbsp
Chilli powder – 1/4-1/2 tsp
Cumin seeds – 1/2 tsp
Carom seeds/Ajwain/omam – 1/2 tsp flat
Asafoetida/hing – a generous pinch
Salt – 3/4 tsp or as needed
Oil – 1 tbsp for dough
Oil for deep frying
Preparations
Wash and soak moong dal (pasi paruppu in Tamil-pesara pappu in Telugu) in water for 1 hour. Drain the water and keep it aside.
Method
Heat 1 cup of water, add the soaked moong dal.
Add chilli powder, salt, cumin seeds, carom seeds, hing and ghee (ghee preferable) to the water and mix well.
When water starts boiling, reduce the heat to low. Add rice flour with one hand and keep stirring with your other hand.
Turn off the heat and mix well. Keep it covered for 10 minutes.
After 10 minutes, add 1 – 1 1/2 tbsp of hot oil to the dough and knead well until smooth and soft. Grease your hands with a little oil, if required.
Make small gooseberry sized balls from the mixture.
Roll the ball into a slightly thick rope (not too thick) without applying much pressure. Then join the ends together, press the joint and form a ring. While you are doing this, the remaining dough should be kept covered to prevent drying. If you are unable to make rings or if it cracks, add little hot water (a tsp at a time) and knead the dough again.
Heat oil in a kadai (to check if the oil is hot, drop a small piece of dough into the oil, if it raises to the surface immediately, the oil is hot enough to fry the ring murukkus/chegodilu).
Drop the rings gently in batches into the hot oil. For frying the rings, initially the flame has to be high, once they come to the surface, reduce the heat to medium and fry on medium heat until brown (a shade next to golden brown) and crisp. Drain on a paper towel or place it on a colander to drain excess oil if any.
Repeat the same process for the rest of the dough.
Enjoy chegodilus with tea/coffee or any time of the day.
Storage and shelf life – Once it cools, you can store it in an airtight container. Stays good for 2 weeks.
Note – If the dough is dry, you can add little hot water and knead the dough well.
Do not make all the rings and keep it ready as it will dry and break while frying. While frying one batch, you can prepare the next set of rings and keep it ready.
Keep the dough covered during the whole process to prevent it from drying.
You may adjust spices according to your taste. You can add green chilli paste instead of chilli powder.
I used homemade rice flour, you can use store bought rice flour also.
Check out more Andhra Recipes and more Diwali Sweets and Snacks
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View Comments (15)
Your presentation is amazing. Your receipes are simple,healthier and delicious.
HAPPY DIWALI TO YOUR AND YOUR FAMILY.
Is pulugal arisi preferable
You can try but I have used raw rice flour.
Thank you
I have prepared ring murukku as per your instructions and it was v nice,
Hi Padhu, I tried so many recipes from your blog.all recipes loved by me and my husband.today I tried chegodilu.when I am trying to me ring it's breaking. As per ur suggestion I added water but I am unable to make ring.please tell me what's wrong I made in recipe
Cannot guess where you would have gone wrong. May be you added too much water. You can also add a little oil if you cannot make rings.
Same problem here then i fry them with out making rings they are too good
hi Padhu, I was shocked . I made a dough on 28 Nov 16. I tried so many times to make ring on 28 Nov. I kept in fridge.yesterday i made a rings with same dough.i didn't add anything to dough.taste was superb.my husband loved it...the taste is similar to a2b Bhavan shop.i loved it padhu. Chegodilu absorbs the oil..please tell the remedy
Taste is excellent but it absorbed the oil
Chegodilu will absorb more oil if it cooked on low heat.For frying the Chegodilu - Once you drop the rings into the oil, turn the heat to high. Once the chegodilu comes to the surface, reduce the heat to medium and fry on medium heat until brown (a shade next to golden brown) and crisp.
Hi mam,
I have 240 ml cup is that fine...or how much is your 1cup measurement mam :-)
I use standard measuring cups and spoons. Check my Standard measuring cups.
What to do if dough is too soft, I mean if water is little more how to rectify
Try adding more flour.