Crispy Rice Flour Rings, Chegodilu, How to Make Crispy Rice Flour Rings
Crispy Rice Flour Rings or chegodilu recipe or chekodi is one of the deep-fried snacks popular in South India. Learn how to make rice flour rings with step by step images along with tips.
Snack recipes which are made with rice flour are healthy as they can be eaten by all ages and at all times. South Indians like to eat this recipe during their tea time.
They are crispy and golden in colour. They speckled with white sesame or moong dal. Rice flour rings are one of the favourites of children and good for health.
When I was a child, we used to eat them a lot. Whenever there was a small interval for my school, I used to run out of my school and used to purchase them in lose and strain my pockets.
I never thought I will again make this recipe for my foodies. This recipe fits best as an evening snack along with a cup of tea.
TIPS to make perfect Rice Flour Rings:
- We can even add hot water to rice flour to make pliable dough but cooking flour gives crunchy and soft chegodilu.
- Adding all spices during boiling water will help to release their flavour in the water.
- To make perfect dough add 1:1 ratio of rice:water.
- While adding rice flour put it in small batches and stir continuously so that there will be no lumps.
- After getting hard dough put a lid over it so that it absorbs water and becomes soft.
- Kneading dough plays an important role as the more you knead you softer your get.
- When rings are deep-fried, do not make put all at a time as they may get stick to one another.
- Store this recipe in an air-tight container to keep them crisp for many days.
You may like to check other recipes:
Beerakaya Vada and
Crispy Rice Flour Rings, Chegodilu, How to Make Crispy Rice Flour Rings
Ingredients
- Rice Flour – 1 bowl
- Water – 1 bowl
- Thymol/ vaamu – 1 tbsp.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Sesame seeds – 2 tbsp.
- Butter – 1 tbsp.
- Oil to deep-fry
Instructions
- Boil water in a kadai by adding 1 bowl water for 1 bowl rice flour.
- Add thymol seeds, sesame seeds, turmeric powder, salt and butter.
- Stir with the spoon and let the butter melt.
- Put rice flour in small batches and mix well so that flour doesn’t form lumps.
- Once mixing of dough is done, off the flame and put the lid and keep aside.
- If you feel the dough is hard, wet your hands and knead the dough well till you observe dough is soft.
- Take a small portion of dough and roll to thin rope and fold to round shape.
- While sticking both the edges of the rope, press edges.
- In a pan add an adequate quantity of oil to deep-fry. Heat oil reaches optimum, put a small piece of batter to check the temperature.
- On medium flame deep fry chegodilu till they turn a golden yellow colour.
- Drain excess oil and put them on a kitchen paper towel.
- Store Crispy Rice Flour Rings in an airtight container to keep crisp for a month.
Recipe Video
How to make Cripsy Rice Flour Rings:
Making of Chegodilu recipe Batter:
1. In a vessel boil 1 bowl water. Add thymol seeds, salt and turmeric powder.
2. Add sesame seeds and butter. Once butter melts add rice flour in small batches and mix well so that there are no lumps.
3. Cover the vessel with a lid and keep aside for 5 minutes. By this time, the flour absorbs moisture and softens.
4. Wet your hands with water and knead the dough for 5 minutes so that dough becomes soft.
5. Take a small portion of dough and roll on a roti maker to get a thin roll.
6. Mould flour to round shape and stick both the edges properly. Similarly, make the remaining dough.
Frying chekodi Recipe:
7. Heat oil in a pan and put small batter to check the temperature of the oil.
8. Put all chegodilu one by one based on the space available.
9. Deep-fry rice flour rings till they reach light golden yellow colour and remove from oil using colander.
10. Store Crispy Rice Flour Rings | chegodilu recipe| chekodi in an air-tight container.
