Meal Prep · Indian
Chegodilu
Crispy and savory deep-fried rice flour rings, a beloved snack from Andhra Pradesh, India.
Ingredients
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Step-by-step- In a heavy-bottomed pan, bring water, salt, red chili powder, cumin seeds, sesame seeds, and butter (or oil) to a rolling boil.
- Reduce the heat to low, then gradually add the rice flour while stirring continuously to prevent lumps and form a cohesive dough.
- Cover the pan and let the dough rest off the heat for 5-10 minutes, allowing the rice flour to cook in the steam.
- Once slightly cooled but still warm enough to handle, knead the dough thoroughly until it’s smooth and pliable. Adjust consistency with a few drops of warm water if too dry, or a little rice flour if too sticky.
- Take small portions of the dough and roll them into thin ropes, then join the ends to form small rings or coiled shapes.
- Heat oil in a deep pan or kadai over medium heat. Test the oil by dropping a tiny piece of dough; it should sizzle and rise slowly.
- Carefully drop a few Chegodilu into the hot oil, ensuring not to overcrowd the pan.
- Fry on medium-low heat, turning occasionally, until they achieve a golden-brown color and are crispy on all sides.
- Remove the fried Chegodilu with a slotted spoon and place them on absorbent paper to drain excess oil.
- Allow them to cool completely on a wire rack before serving or storing, as they will crisp up further upon cooling.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
Storage & Freezer Guide
Make it last Airtight Container at Room Temperature 1 week
Store cooled Chegodilu in an airtight container away from moisture to maintain their crispness.
Freezer (Dough) Up to 1 month
The prepared Chegodilu dough can be wrapped tightly in plastic wrap and frozen. Thaw in the refrigerator before shaping and frying.
Reheat (Fried) N/A
If Chegodilu lose crispness, reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes or in an air fryer at 325°F (160°C) for 3-4 minutes until crisp again.
Chef’s Corner
- The key to perfect Chegodilu is a smooth, pliable dough. If it cracks while rolling, knead it a bit more with a touch of warm water.
- Maintain medium-low heat for frying. High heat will brown them too quickly externally while leaving them soft inside, whereas very low heat can make them absorb too much oil.
- For an extra aromatic twist, consider adding a pinch of ajwain (carom seeds) or finely chopped curry leaves to the dough mixture.
- Always cool Chegodilu completely on a wire rack before storing. Storing them while warm will trap moisture and make them soggy.
