Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 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

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