Maida Chegodilu | Maida Ring Murukku Recipe


Chegodi is a local name for ring murukku in AP. It is popularly prepared during festival time or as a evening snack cum savory to enjoy with chai. Usually chegodi is made using rice flour but this time I tried with maida. And the recipe shared by my friend who is in India which she followed from a local channel. As she said the chegodilu is super hit with my Hus and kid. They are really crunch munch crunch munch and munch....
Any one who wishes to try chegodis for the upcoming Krishna Jeyanthi, can try without any fuss. This is a fail-safe recipe for beginners to put their hands. Try it !!!

Maida Chegodilu - Ring Murukku Recipe 

Preparation & Cooking Time : 60 minutes

Yield : Serves 4


Ingredients:

Maida / All Purpose Flour - 1 cup
Water - 1 cup
Split Yellow Lentil / Pesara Pappu - 2tsp
Cumin Seeds -  1/2 tsp
White Sesame Seeds - 2 tsp
Chilli Powder - 1/2 tsp
Salt - 1/2  tsp
Ghee - 1 tbsp
Oil for deep frying

Method:

  • In a sauce pan add 1 cup of water. Add the pesara pappu,cumin, sesame, chilli powder, ghee and salt. 

  • Let the water boil, when it bubbles highly add the flour and simmer the fire. Stir the flour until thoroughly combined. Switch off the fire.

  • Cover the dough with lid. Let it cool completely. Once cool, knead the dough to make it smooth without any lumps. 


  • To make chegodis, smear the fingers with little ghee, pinch a small gooseberry size ball, roll it to form a thick rope( see the picture for reference) and join the edges to form a ring shape. In the similar way prepare the remaining chegodis with the rest of the dough. Cover the dough with a lid to avoid getting dried while preparing the rest of the chegodis. Also cover the chegodis with lid to prevent drying. 


  • Heat oil in a pan or kadai. Once the oil is hot test check with one chegodi. Drop the chegodis into the hot oil and fry them in batches until golden brown. Always remember to fry in medium flame to get crispy chegodis. You need more patience to fry perfectly. Drain to the kitchen paper and store it in a air tight container. 


  • Enjoy as a evening snack with chai.


Note:

  • Cool the dough completely before making making chegodis. Otherwise it would take lots of time to fry.
  • Donot add more pesara pappu as it would break the chegodis while frying.
  • For variation add ajwain seeds and neglect the cumin, chilli powder and sesame.
  • Stick on to the exact measurement for flour and water as 1:1 ratio for perfect chegodis.


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