Chegodilu (crispy rice flour rings)

Chegodilu is a delicious Andhra snack which most people would like to have as evening snack.During my  childhood this was my favorite snack and my mom used to prepare this one or sometimes the other version called jantikalu. For this week marathon I am excited to prepare favorite snacks of my whole family.My little one who is 5 years old is a picky eater so i keep trying new varieties to satisfy her taste buds.Now when i was preparing chegodilu,she started roaming around the kitchen and keep asking -mummy can i try this. To my surprise when she tried one chegodi she kept asking for more and ended up having light dinner.
                             chegodilu is a very easy recipe to prepare yet super delicious, Simple rice flour mixed with moong dal ,chillipowder,Ajwain and sesame seeds.

• 2 cups rice flour
• 2 cups water
• 1tea spoon of red chilli powder( you can use less than 1 Tspn)
• 1 tea spoon of salt
• 1 tea spoon of sesame
• 1 tea spoon of Ajwain (vamu)
• 2 table spoon of moong dal soaked in water for an hour
• 1 table spoon of ghee
• Oil for deep fry

Procedure:

• Boil two cups of water in pan,then add salt, ghee,soaked moongdal.
• Then add  rice flour,mix it well slowly,make sure the stove is on a low heat.Switch off the stove when the rice flour combines well.
• Now add Ajwain,sesame seeds,chilli powder. mix it well.Cover it,Rest it for an hour till it completely cools down.
• Apply ghee or oil to your fingers,take a small lemon size ball between your palms to form a thick rope
• Bring the ends of the rope together to form a ring.In the same manner prepare the remaining chegodilu.
• Heat a deep bottomed pan with enough oil for deep frying.When the oil is hot slowly drop the chegodilu one by one.
• Let the chegodies fry in the high flame first 1 or 2 mins then slowly reduce the flame to medium.
• Don't fry it in the low flame as the chegodies absorb lot of oil.
• When the chegodies slowly turn to golden brown color,turn then slowly other side and cook until it is golden color.
• Store them in a air tight container when it is completely cools down.

Note: I  prefer adding kashmiri red chilli powder for the color.
         only Start preparing chegodilu when the dough is completely cool.
          Dont fry chegodilu in low flame,as it absorbs lot of oil and end up with very soft texture.

Check out what my fellow bloggers are cooking in BM#40