Chegodilu
Chegodilu | Ring Murukku
Spicy, crispy and crunchy Ring Murukku – Chegodilu!
Chegodilu
Chegodilu | Ring Murukku
Spicy, crispy and crunchy Ring Murukku – Chegodilu!
Servings Prep Time
1300ml Jar 1hour
Cook Time
30minutes
Servings Prep Time
1300ml Jar 1hour
Cook Time
30minutes
Ingredients
  • 1cup Rice Flour
  • 2tbsp Moong Dal
  • 1cup Water(+1 to 2 tbsp)
  • 2tbsp Oil/Ghee/Butter
  • 1tsp Ajwain
  • 1tbsp White Sesame Seeds
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Asaofoetida/Hing
  • Salt as needed
  • Oil for deep frying
Instructions
  1. First soak the moong dal in water for 30mins to 1 hour. Add soaked moong dal to a pan along with water. Let it come to a boil.
  2. Next add red chilli powder, salt as needed, ajwain, sesame seeds and asafoetida.
  3. Quickly add the rice flour and immediately stir it well without any lumps. Remove from heat and add oil on top. Keep it closed for 5 mins.
  4. When it is warm enough to handle, knead it until it is smooth and pliable.
  5. Take a small portion of the dough to work on while keeping the rest of it covered. Pinch a small ball of dough and roll it into a thick rope. Now join the ends so that it forms a ring.
  6. Repeat this with rest of the dough. If the dough breaks while rolling or making a ring, add few drops of warm water. Greasing your palm with oil helps too.
  7. Meanwhile heat oil for deep frying. When it is hot, keep the flame on medium and drop 6-10 Chegodilu at a time for frying.
  8. When the sizzling stops and they raise to the top, keep frying them for another 2-3 mins until they are evenly colored. Drain off and remove onto a tissue.
  9. Once cooled down, store in an airtight container. Stays good for 10 days.