Chegodilu/Chakodi for ICC
This month’s Indian Cooking Challenge, hosted by Srivalli of ‘Spice your Life’, is one of my all time favorite snacks – Chakodi. Chakodi is a very famous snack in Andhra Pradesh and I have never eaten it anywhere else. It is very crunchy and crispy and the perfect snack to go with a cuppa coffee! I had never had home made chakodi before. Me and my mom tried making this, but ended up making just murukku in a ring shape hehe..So when I saw the recipe on Valli’s blog, I was ecstatic! Srivalli gave us two recipes, I tried the second one, as I was out of moong dal.
The first time I tried this recipe, I made the mistake of adding the flour to the water. The result was a gooey batter, to which I added some rice flour (almost 3/4 cup) to get the correct consistency. So all of you who decide to make this, keep the hot water ready and add it gradually. I had to use only 3/4 cup of water for 1 cup of flour. Again, I guess it depends on the quality of rice flour that you use. The verdict?? Almost like the store bought!!! So now I can have chakodis right here in my home!!
Chegodilu – Recipe 2
Rice flour – 3/4 cup
All 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
- 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.
- Grease your hand. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings.
- Fry them in hot oil till they turn golden in color.
Note: 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 color 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.
- Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.
And here is my favorite way of eating chakodis!!!!!