- Rice Flour – 1 1/4Cups (220gms)
- Water – 1Cup (200ml)
- Green Gram – 1Tbsp
- Sesame Seeds – 1Tbsp
- Oil – 1tsp
- Red Chili Powder – 1Tsp
- Salt – To Taste (1tsp)
- Asafoetida – 1/8tsp
- Carom Seeds (Ajwain) – 1/2tsp
- Oil – For Deep Frying
Wash and soak green gram for one hour. Take water in a bowl and heat it. When water is boiling lower flame and add 1tsp oil, soaked and drained green gram, sesame seeds, red chili powder, asafetida, carom seeds and salt and mix. Add rice flour and mix with the back of a ladle till all the flour becomes wet. Switch off the flame and cover the bowl with a lid and keep it aside to cool completely.
Take the dough and knead to make smooth dough. Take a small portion of the dough covering the remaining portion so that it won’t dry out. Spread some oil on fingers and roll the dough portion into a not so thin and not so thick roll. Take sufficient portion of the roll (Ideally 2 Fingers Width) and press the edges to seal properly---thus forming the dough into a ring shape. Place this in a wide bowl and repeat with another portion of dough to form another chegodi. Place this in the wide bowl and cover the wide bowl so that they do not dry out. Like this make all chegodeelu with the remaining dough. This is a tedious job so it is advisable to do this process including all the family members so that job would be done easily. Make all the chegodeelu and keep them covered till use so that they do not dry out.
Heat a pan and add oil and heat oil. When oil is hot, first swirl the oil in the pan with a ladle so that the heat is equally distributed. Keep the flame on high and add few chegodeelu in oil---do not over crowd otherwise they do not get fried well. Carefully stir the chegodeelu in oil so that they float in oil. Once the chegodeelu float in oil, reduce flame to medium and fry stirring till fried well. Once fried, observe the reduction of bubbles from the chegodeelu. Then increase flame and fry for a minute and carefully remove the fried chegodeelu using a slotted ladle. Spread the fried chegodeelu on a paper napkin to soak excess oil. Spread them in a wide plate to cool completely. Repeat the process of frying chegodeelu till all are fried. Cool completely and then transfer the chegodeelu to an airtight container and store.
Points To Observe:
It is important to cool the dough completely. During the resting time the flour soaks well and chegodeelu made with soaked dough do not absorb oil.---they get fried well and do not become soggy also.
Unless the dough is completely cooled, the green grams may burst in the hot oil, while frying
Do not use pound rice flour (KOTTUDU PINDI) for making chegodeelu otherwise the chegodeelu when fried in oil burst and may cause injuries. So use machine ground rice flour only to make these chegodeelu.
While adding chegodeelu to oil increase flame to high. When chegodeelu are added to the hot oil they get slightly crispier outside and they start floating in oil. then reduce flame to medium and fry so that the inner portion also gets fried. Once the bubbles start disappearing increase flame and fry on high heat for a minute so that they become crisp allover. This is a very important point to notice while frying chegodeelu otherwise they get soggy once they are cool.
Making chegodeelu is the big task—there is no other alternative to enjoy this tasty treat but to make with hand. So involve all your family members to prepare chegodeelu so that while we chit-chat and make these chegodeelu they are done within no time. Another option if you alone are doing them is to sit before TV and make these chegodeelu while watching movie--otherwise it is difficult for a single person to make them.