By Sujatha Ratnala  |  17th Feb 2016  |  
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  • Photo of CHEGODALU by Sujatha Ratnala at BetterButter
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About CHEGODALU Recipe

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 and yummilicious dish which is one of the popular dish of Andhra Pradesh. CHEGODALU is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style CHEGODALU is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 40 minute and it takes 10 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect CHEGODALU. It is an amazing dish which is perfectly appropriate for any occasion. CHEGODALU is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking CHEGODALU is an art and while preparing this dish you can feel the aroma of this delicious CHEGODALU. Surprise your family and friends by preparing this hotel style CHEGODALU at your home.


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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