Easy Pappu Chegodilu Recipe | Best Andhra Chekodi Recipe
Pappu Chegodilu Recipe is one of the crispy Andhra tea time snacks usually made with chana dal, rice flour and besan flour. Learn how to make Pappu Chegodilu Recipe with step by step image instructions along with tips and a video.
People also add spices to boiling water and then add to the flour mix and knead but roasting flour will not only elevate the flavor but also helps in getting hollow inside and giving a crispy texture. We can even make the same recipe by replacing chana dal with sesame seeds or moong dal.
Sometimes our recipe gets burnt without cooking from the inside which may be caused by the wrong oil temperature. And sometimes we don’t get hollow from the inside that is because it needs kneading. Apart from this, we need to use fresh and good quality besan and rice flour.
Tips to make perfect Pappu Chegodilu Recipe:
- Soaking chana dal for 30 minutes will not only make it soft but also give a crunchy texture when deep fried.
- We can even add butter to the batter but adding it makes it soft.
- Kneading dough for 5-10 minutes will not only help in absorbing water but also help in getting a hollow texture inside the chekodi.
- Adding Besan flour helps the dough turn a little greasy by which chana dal gets sticks to the dough.
You may also like to check other recipes:
Pappu Chegodilu Recipe
Pappu Chegodilu Recipe is one of the crispy Andhra tea time snacksusually made with chana dal, rice flour and besan flour.
Ingredients
- Chana dal – 1 cup
- Rice flour – 1 bowl
- Besan flour – 4-5 tbsp.
- Turmeric powder – ¼ tbsp.
- Salt – ½ tbsp.
- Red chili powder – ¼ tbsp.
- Ajwan/Thymol/ carrom seeds – ¼ tbsp.
- Oil to deep fry
- Water to soak and knead
Instructions
- Soak chana dal for 30 minutes till they turn soft.
- Take a mixing bowl and add besan flour, rice flour, red chili powder, turmeric powder, carom seeds and salt.
- Heat little oil and put the above flour mix and roast for a while.
- Add water in small quantities and mix flour. Add water till we get a soft batter.
- Mix well till we get a pliable texture, keep aside for 10-15 minutes so that the dough absorbs moisture.
- Apply little oil to your hands and take a small portion of the dough.
- First, make a round shape in your hands and roll to get a thin and long cylindrical shape.
- Put a few soaked chana dal over the surface and roll over dal so that dal sticks to the roll.
- Now stick both edges by pressing to form a round shape. Similarly, make remaining.
- Heat oil in a pan and once the oil is ready put a small portion of dough if it floats then the oil is ready to fry.
- Gently put pappu Chegodilu one by one and deep fry on low to medium flame.
- Flip to the other side and deep fry till they turn a golden brown color.
- Remove from flame and drain oil. They turn crisp once they cool. Store in an airtight container only once they are cooled.
Recipe Video
How to make pappu Chegodilu recipe:
1. Soak chana dal for an hour. Keep aside.
2. In a mixing bowl add rice flour, besan flour, turmeric powder and salt.
3. Add red chili powder and carrom seeds. Mix all ingredients.
4. Heat oil in a pan and put flour mixture and roast for a while and transfer to a mixing bowl.
5. Add the required water and knead well to get a soft and pliable dough. Keep aside for a while.
6. Grease your hands and take a small portion of dough and make a round ball and roll it to form a thin cylindrical shape.
7. Add chana dal and roll to make chana dal stick to the roll. Attach both ends firmly to form a circular shape output.
8. Similarly make the remaining papu Chegodilu and let them dry for 5-10 minutes.
9. Heat oil in a pan, and put a small lump of dough, if it floats then the oil is ready. Put Chekodilu one by one.
10. Deep fry on low flame, once they reach golden color, remove from oil and transfer to a serving plate.
