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Chegodilu Recipe

Chegodilu is a popular Indian Snacks
Author :
On :
Monday, 19 June, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure


  • 1 cup - Rice flour
  • 1 cup - water
  • 1.5 to 2 tbsp - split yellow moong dal
  • 1 tsp - Cumin seeds
  • 1 tsp - sesame seeds
  • 1 tsp - chilli powder
  • 1 tbsp - Ghee or oil
  • Salt to taste
  • Oil for deep frying
  • How to Make Chegodilu:

    1. Soak moong dal in water for half hour to 1 hour.
    2. In a deep pan, boil water, then add salt, ghee and moong dal.
    3. Bring it to boil, simmer and slowly add the rice flour. Stir well.
    4. When the flour is mixed and done, turn off the heat immediately.
    5. Cover with lid and keep aside for 10 to 15 mins.
    6. Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well.
    7. Knead till you get a smooth dough.
    8. Adjust the salt and spice depending on your preference.
    9. Heat a pan with oil. Simmer once it gets hot.
    10. Grease your fingers with oil and pinch out a small lemon sized ball and roll between your palms to form a thick rope.
    11. Bring the two ends to together and press to form a circle.
    12. Ensure the ends are firmly pressed as not to give out during frying.
    13. Continue with the rest of the dough until you are done with the entire batch.
    14. You can either cover it with a plate or a cloth to prevent the dough from drying.
    15. Check if the oil is at the correct temperature, by dropping a tiny bit into the oil.
    16. Then gently slide the rings or the chakodis in batches of 4 or 5.
    17. The flame has to be on high until the chakodis surface, then lower the flame to medium.
    18. When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool before serving.
    19. Recipe courtesy: Dhivya Karthik


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