Tuesday, 15 December 2009

Indian Cooking Challenge- Chegodelu/Chekodelu

 
Foodelicious-Chegodelu
 
Hi all!
For this month’s ICC challenge we were asked to make a savoury from Andhrapradesh ‘THE CHEGODELU’. I wanted to make this in the beginning of the month, but I was advised to stay away from frying and fumes because of severe congestion in the chest which ultimately got diagnosed as Pneumonia. Gladly I could just squeeze in today, the last day of ICC when I am supposed to post, to make these cuties.
 
We were given two recipes, I used the first one. I had read the recipe when it was announced and did not find it too complicated to try.. as now I have a better hand in making the ‘Ukad’ with rice flour i.e to make a dough by steam cooking method. The chegodelu’s are  a little time consuming but worth all the effort. They are nicely crispy and tasty too. As I type this post I have already laid my hand on these and finished a few, I hope I can keep a few for everyone to try…Winking smile
 
Foodelicious-Chegodelu
 

Chegodelu

 
Preparation Time:1hour +30mins| Cooking Time: 10mins | Standing Time: 15mins | Frying Time: 5-7mins/batch | Makes:40 pieces | Difficulty Level: Moderate
 
 
Recipe by Srivalli
Ingredients Needed:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal - 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 the Chegodelu
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. It’s always better to have a little less water while making the dough than having excess water.
 
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Once the dough is cool, add chili powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference. I needed to add a little water to make a smooth dough. The best way is to take small portions and knead them well, if required use water.
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Grease your fingers and pinch out a  small ball (size of a large marble) and roll it on flat, clean  surface to  a rope of about 2-1/2 – 3 inches length.
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Bring the two ends to together and press to form a rope. Ensure the ends are firmly 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.
 
Frying the Chekodelu
Heat a pan with oil, enough to fry 7-8 at a time (I have tried to save my time).  The temperature should not be smoking hot.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chekodelus  in batches of 7-8. The flame has to be on high until the chekodelus come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chekodelus.
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When the chekodelus 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.
 
 
Foodelicious-Chegodelu
 
Notes:
Remember to turn the heat from medium to high and high to medium for getting the chekodelus to golden colour and also to be cooked evenly. Only this way you get crispy chekodelus. These should not be cooked on very low flame as they will absorb more oil and can turn soggy also at times.
 
Use freshly bought or prepared rice flour to ensure that chegodelu get perfect shape. Old rice flour does not knead well.
 
Kneading the flour to a smooth dough is most important. I first knead it with hand and then put it in my food processor to get a smooth textured dough.
 
Variation:   Instead of Cumin and Sesame seeds, 1tsp of Ajwain/carom seeds or Omam can be used along with chilli powder.
I added a little asafoetida/heeng to mine.
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40 comments:

Sreelekha Sumesh said...

Nice recipe Pari.Perfect evening snack!some similarities with murukku:)

Priya said...

Crispy chegodilu looks gorgeous and prefect Pari..

Arundhuti S. Rama said...

fotos look wonderful!

Varunavi said...

Nice colour u got pari.

Hope u are better now and get well soon :)

jayasree said...

Lovely pics... Looks very crispy.

Nandini said...

Crispy and beautiful golden colors. I made last month and totally forgot about this. When everyone started to post this, I remembered about it. :D

Pari said...

Thanks. I thoroughly enjoyed making these.

Angie's Recipes said...

They look very crispy and delicious!

priya said...

Looks perfect and crispy!

Srivalli said...

Has come so well..great!

Khaugiri said...

Lovely snaps:) I will also try this moong dal version.

Gita said...

Yummy snacks dear...looks so good :)

Tina said...

Perfect snack...Looks crispy and crunchy.

Vrinda said...

When i saw the pic i thought these r onion rings,looks like that but recipe is totally different...would lov to taste these ,looks crispy...

Sushma Mallya said...

Nice step by step pics,looks crispy and very nicely presented it too...

Preeti Kashyap said...

lovely color..yummm....m drooling!

Padma said...

Looks perfect and crispy Pari.

Sarah Naveen said...

Crispy, yummy snack dea..!!looks perfect

Nithya said...

Looks crispy and yummy.. :) its a perfect snack :)

A 2 Z Vegetarian Cuisine said...

Looks perfect & crispy.

Latha said...

Lovely snack....looks so crispy and yumm.

SE(Denufood) said...

lovely snaps...very similar to kodbale that we make..ofcouse some change in ingredients..

Divya Vikram said...

Looks perfectly fried!

Balakrishna Saraswathy said...

Looks so tasty and I have tried it before..my friend's recipe with addition of curd to the recipe..thanks for sharing

chakhlere said...

they look perfect, crispy and yummy!!!

Medhaa said...

Great challenge, they look perfect

Cham said...

Came out well this challenge! Crispy and tasty snack!

lata raja said...

Pari, what lovely photos. They seem to have turned out well and can't complain if they were over before end of post:)

s said...

looks super!!

My Little Space said...

My goodness, these looks so crunchy delicious! I bet it smell fantastic as well. Have a wonderful day, Pari. Cheers.

Nostalgia said...

Nice.. job.. they looks splendid. I am glad you stopped by my craft blog and liked the work. :)

Simply Life said...

I'm SO impressed with everyone who has taken on this challenge! It looks wonderful!

PriyaVaasu said...

Hi! Pari
Chakodi's look great. Nice Clicks, especially the 3rd one.

Katy ~ said...

Love this post as I am very interested in foods made with rice flour. This sounds delicious. Wonderful crispy, spicy snack. Big YUM!!

Siddhi Shirsat said...

Hey pari this snack luks yummy n crispy

kothiyavunu said...

Crunchy and crispy snack!!perfect for tea time..:)

my kitchen said...

Came out perfectly,crunchy & tasty

Shri said...

Nice and crispy...

Anupama said...

Great presentation Pari!

Akshara Hegde said...

Looks similar 2 kodbale made by us in Karnataka. Of course there is some change in ingredients. I will surely make this way as well.

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