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Photo of CHEGODALU by Sujatha Ratnala at BetterButter


Sujatha Ratnala
40 minutes
Prep Time
10 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Andhra Pradesh
  • Steaming
  • Frying
  • Snacks
  • Gluten Free

Ingredients Serving: 4

  1. rice flour- 4 glasses
  2. Sesame seeds (nuvvulu)- 1 to 2 glasses
  3. chilli powder- 2 tsp
  4. Salt- around 2 tsp
  5. Baking powder or Soda- 1/2 tsp
  6. Hing- 1/2 tsp
  7. Jeera- 2 tsp
  8. Udat dal - 3 tsp


  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.

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