Chegodilu/Chekodi for ICC

I had not heard about it before this, I must admit. But now I not only know what it is, I like it too. So here it is, this month’s ICC, deep fried yet again but savoury this time. Quick to prepare, it can be a great snack to munch any time!

I followed Recipe #1 and used store bought rice flour.

Chegodilu/Chekodi

Makes about 20

Ingredients

• 1 Cup Rice Flour
• 1 Cup Water
• salt (as per taste)
• 1 tsp Ghee (Clarified Butter)
• 1.5-2 tblsp Yellow Moong Dal (Soaked in water for about an hour)
• 1 tsp Sesame Seeds (Til)
• 1 tsp Cumin Seeds
• 1 tsp Ajwain/Carom Seeds (Optional)
• 1 tsp Chilli Powder (Adjust according to taste)

Method:

Bring the water to a boil in a sauce pan. Add the salt, ghee & Moong Dal & wait for it to come back to a boil, lower the flame and add the rice flour. Mix it vigorously, while switching off the flame. I used the back of a wooden spoon for this and it worked out really well.

Cover the rice flour mixture & leave it to cool for about 15 minutes. When its cool enough to handle, add the chilli powder, sesame seeds, cumin seeds (or ajwain) and knead.

Heat the oil & once its hot enough, put it on a low flame.

Take a small lime sized lump of the dough & roll it out between your palms to get a thick rope. Get the two ends together & press them to form a circle. Continue with the rest of the dough.

Fry these circles in the hot oil, keeping the flame on high for the initial 2-3 minutes & then continue to fry on a medium flame till they turn a light brown. Drain on a kitchen towel.

My Notes: Since this was my first time with Chekodi, I didn't really know what to expect. But I assumed that they should be crispy & crunchy, maybe like the Muruku or Chakali. Although they turned out very good, I found that they were a little soft from the inside. I think I should have rolled out thinner ropes and fried them on a medium flame for some more time. Nevertheless they tasted great & I will give them a try again very soon.