Tuesday, December 15, 2009

Chegodilu/Chekodilu for Indian Cooking Challenge

 This month when Srivalli of spice your life chose chegodilu/chekodilu for the ICC, I was excited. Never made them but always wanted to and here's my chance. I chose the first recipe and added sesame seeds and ajwain. Also instead of soaking the moong dal, I added it to the boiling water and it was fine. Be sure to cover the dough and the forms you make with  a wet tissue or something and as the recipe mentions do use a little oil to grease your hands and roll out the dough with your palms rather than your fingers.




Chegodilu / Chekodilu - Recipe 1

Ingredients Needed:

Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp
Salt to taste
Oil for deep frying

Method to prepare:





Making the dough:

Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it 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.



Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed 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 getting dried.

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 colour 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.

Notes: 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.

5 comments:

Divya Vikram said...

Looks crunchy. Perfect with tea!

Medhaa said...

good job on this challenge, they look lovely

lata raja said...

Wow! you made them the size of bangles, isn't that why they are next to the delicious chegodis?

Pam said...

Those look yummy! Very nice blog you have and congrats on the foodie blogroll!

Enjoy!

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