Indian cooking challange hosted by srivalli at SPICE YOUR LIFE is a great chance to try some traditional Indian recipes.As you all know I am very much interested in trying different recipes so when valli announced the challenge I just dropped a mail to her that Iam going to join ICC..., that time I didn't even think is it possible to take challenge or not every month. This month I couldn't post the ICC recipe on time, because of some family problems, but I don't want to miss any recipe from the challenge so I tried the recipe yestarday and recipe is chegodilu, they came out realy so crisp like store brought chegodilu. This recipe is totally different then mine, in my recipe (what i learnt from my mom) I don't boil the water to mix the dough and I mix the rice flour with fried chick pea flour(putnala podi,daliya,porikadalai) any way will post my recipe some other time now here I go with the recipe CHEGODILU from Srivalli s INDIAN COOKIN CHALLENGE
Rice flour --- 1 cup
Water -- 1 cup
Split yellow moong dal -- 1&1/2 - 2 tab sp
Cumin seeds -- 1 tea sp
Sesame seeds -- 1 tea sp
Chilli powder -- 1 tea sp
Ghee or oil -- 1 tab sp
Salt to taste
Oil for deep frying
- Soak moong dal in water for half hour to 1 hour
- In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil.
- Simmer and slowly add the rice flour.
- Using a rolling pin or the ladle, mix the flour with water by stirring it well.
- When the flour is mixed, turn off the heat immediately.
- Cover with a lid and leave a side for 10 to 15 min.
- Once the dough is cool add chilli powder,cumin and sesame seeds and mix well.
- Knead this dough till you get a smooth dough
- Adjust the spice depending on your taste.
- Heat a deep frying pan with enough oil to fry 3-4 chegodilu at a time, If you are conscious of not using too much oil then simmer once it gets hot, the temperature should not be smoking hot.
- Grease your fingers with oil and a pinch out a small lemon(golf) size ball and roll between your palms to form a thick rope.
- Bring the two ends together and press to hold the both ends like a ring.
- Make sure the ends are firmed pressed as not to give out during frying.
- Continue with the rest of the dough until you are done with the entire batch.
- You can eaither cover with aplate or a cloth to prevent the dough from getting dried.
- At the same time heat oil in adeep frying pan and check if the oil is in the correct temperature, by dropping a little bit of the dough in to the oil.
- Now gently drop the rings or chegodilu in batches like 4-5 at a time .
- The flame should be on high till the chegodilu come up to the surface, then lower The flame to medium and cook till you get a golden color on the chegodilu
- When the chegodilu are golden all over, using a slotted ladle, remove from oil in to a kitchen towel and cool.
- Store in an air tight container for longer life.
VARIATION:-- Instead of cumin seeds and sesame seeds 1 tea sp Ajwain(vamu, omam) can be used along with the chilli powder.