Chegodilu ,this is the dish for Nov Month Indian Cooking Challenge by Srivalli in her Blog Cooking 4 All Seasons.This the 1st time for me to make Chegodilu.I enjoyed making rolling the dough and making Chegodilu.This is on of the popular snack item with long shelf time.
Rice flour - 3/4 cupAll purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry
For Making Dough:
Boil 1 cup water in a bowl, add salt to it.
When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover.
Once it cools, knead it to form smooth dough.
Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings.
Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.
Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil.
Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.
When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.
When I was a Kid I use to eat Chegodilu like this.I love eating them watching a movie.
My husband saw me eating like this and he gave a smile and followed me :)
Thank U Srivalli for giving this as a challenge.Waiting to see next months Challenge.