Step-wise picture recipe for spicy, crispy and crunchy Ring Murukku – Chegodilu, a traditional Andhra special Diwali snack/savory recipe! This is an authentic recipe Andhra Chegodilu, handmade ring murukku recipe.
The next recipe in my Diwali special sweets and savories is a spicy, crispy crunch snack – Chegodilu, a very traditional recipe that is a part of Deepavali Andhra pindi vantalu. So I have a little back story for this recipe. My dad loves this little snack and it goes way back to his childhood days. One story I have heard over and again from my grandma is how he used to pester her to make this and at one such occasion, she couldn’t make at these home and dad threw a fit. Managing a very large family and household, she had lost it and took it out on dad. Although a small boy then, he kept up his anger and refused to taste this Chegodilu for many many years 🙂 Probably that’s why, we never made it at home.
Traditionally Chegodilu are made with rice flour and assorted spices. The procedure to make these ring shaped murukku is totally different from any other savory we prepare for Diwali. The rice flour is cooked in boiling water and then small balls of dough are rolled into become these rings. Not very easy I tell you, but then if this is something you love – it is well worth the effort.
There is some technicality involved in making these Chegodilu correctly. If not done right, these can be very soggy and oily. In some cases, these might turn very hard too. To ensure that Chegodilu remain crispy, light and crunchy – follow this recipe to the T. The consistency of the dough and how long it is fried makes a world of difference.
As I started preparing Diwali special recipes for the blog almost a couple of weeks ago, we have been having delicious homemade sweets and snacks at home. For my sudden hunger pangs, all I had to do was open up different boxes and the goodies stared at me. I did distribute some around, especially to husband’s office and our house help – there is definitively much more happiness in sharing food! So prepare these Chegodilu today and have fun!
How to make Chegodilu | Ring Murukku –
Detailed step by step picture recipe of making Chegodilu | Ring Murukku –
1. First soak the moong dal in water for 30mins to 1 hour. Add soaked moong dal to a pan along with water along with a tsp of oil. Let it come to a boil.
2. Next add red chilli powder, salt as needed, ajwain, sesame seeds and asafoetida.
3. Quickly add the rice flour and immediately stir it well without any lumps. Remove from heat and add oil on top. Keep it closed for 5 mins.
4. When it is warm enough to handle, knead it until it is smooth and pliable.
5. Take a small portion of the dough to work on while keeping the rest of it covered. Pinch a small ball of dough and roll it into a thick even sized rope.
6. Now join the ends so that it forms a ring.
7. Repeat this with rest of the dough. If the dough breaks while rolling or making a ring, add few drops of warm water. Greasing your palm with oil helps too.
8. Meanwhile heat oil for deep frying. When it is hot, keep the flame on medium and drop 6-10 Chegodilu at a time for frying.
9. When the sizzling stops and they raise to the top, keep frying them for another 2-3 mins until they are evenly colored. Drain off and remove onto a tissue.
10. Once cooled down, store in an airtight container. Stays good for 10 days.
- It is important to cook the Chegodilu in medium flame. They take a while to cook and crisp up – so cook them for atleast 4-5 mins totally. Anything less, they might turn soggy.
- Cooking them on low flame will result in absorbing a lot of oil. So temperature of the oil is very important.
Reach out to me at email@example.com! Also follow me on:
Facebook – Cooking From Heart
Pinterest – CHCooks
Instagram – CHCooks
Twitter – Cookinfromheart