Chegodilu
Chegodilu | Ring Murukku
Spicy, crispy and crunchy Ring Murukku – Chegodilu!
Chegodilu
Chegodilu | Ring Murukku
Spicy, crispy and crunchy Ring Murukku – Chegodilu!
ServingsPrep Time
1300ml Jar1hour
Cook Time
30minutes
ServingsPrep Time
1300ml Jar1hour
Cook Time
30minutes
Ingredients
  • 1cupRice Flour
  • 2tbspMoong Dal
  • 1cupWater(+1 to 2 tbsp)
  • 2tbspOil/Ghee/Butter
  • 1tspAjwain
  • 1tbspWhite Sesame Seeds
  • 1/2tspRed Chilli Powder
  • 1/4tspAsaofoetida/Hing
  • Salt as needed
  • Oil for deep frying
Instructions
  1. First soak the moong dal in water for 30mins to 1 hour. Add soaked moong dal to a pan along with water. 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 rope. Now join the ends so that it forms a ring.
  6. 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.
  7. 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.
  8. 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.
  9. Once cooled down, store in an airtight container. Stays good for 10 days.