CHEGODALU | How to make CHEGODALU

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • CHEGODALU, How to make CHEGODALU
  • Prep Time

    40

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

31

0





About CHEGODALU

Crunchy and lip smacking rings, chegodalu is a household and all time snack of Srikakulam district. Available in department or kirana stores and seldom prepared at home. As kids, myself and my sister used to help mom in rolling the rings. In telugu, snacks are rightly called as chiruthillu or small foods and small pleasures. Recipe credit for this snack goes to my father-in-law’s sister Tirumala pinni.

CHEGODALU is a delicious dish which is liked by people of all age groups. CHEGODALU by Sujatha Ratnala has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find CHEGODALU at many restaurants and you can also prepare this at home. This authentic and mouthwatering CHEGODALU takes 40 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then CHEGODALU is a good option for you. The flavour of CHEGODALU is tempting and you will enjoy each bite of this. Try this CHEGODALU on weekends and impress your family and friends. You can comment and rate the CHEGODALU recipe on the page below.

CHEGODALU

Ingredients to make CHEGODALU

  • Rice flour- 4 glasses
  • Sesame seeds (nuvvulu)- 1 to 2 glasses
  • Chilli powder- 2 tsp
  • Salt- around 2 tsp
  • Baking powder or Soda- 1/2 tsp
  • Hing- 1/2 tsp
  • Jeera- 2 tsp
  • Udat dal - 3 tsp

How to make CHEGODALU

  1. In a small vessel, boil around 4 glasses of water. Add salt, hing, udat dal and bring it to a boil.
  2. In a mixing bowl, mix the rice flour, sesame seeds, chilli powder, soda and jeera together.
  3. Spread the boiling water into the mixing bowl and coarsely mix with a spoon. Cover this mix with a plate and set it aside for 5 minutes. Allow the mixture to passively steam.
  4. Make a smooth dough. Add additional hot water if needed. Check for taste and add additional salt or chilli powder if needed.
  5. Take a small portion and keep the remaining part covered otherwise it would start crumbling. Divide into small balls. On a greased surface, roll it length wise with palm. Join the edges and make thcircular rings. If thick, it will be soggy.
  6. Deep fry in medium heat. It should be cooked from inside and little hollow.
  7. Store in an air tight container.

My Tip:

a) For better results, heat the water in a cooker pan and turn off. Instead of mixing in a bowl, add the ingredients directly to cooker and close for 5-10 minutes. It will get steamed (ukkadam) better due to heat of the vessel. Moisture of the mix should not be lost, otherwise, the stickiness to form disks will be lost. b) For a more crunchy and sesamy appearance, add sesame seeds to the final portion and loosely roll before dividing into balls. C) do not make it thick as it will be soggy.. try with small portion initially

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