Chegodi

Prep Time: 10min
Soak Time: 30min
Cook Time: 20min
Total Time: 1hr
Yield: 4-6 Servings

Ingredients

1 Cup Rice Flour
Salt to Taste
1 Tspn Red Chilli Powder
2 Tspn Moong Dal(Pesara Pappu), soak in water for 30 minutes
1 Cup Water
1 Tspn Cumin(Jeera) Seeds
1 Tspn Sesame(Til/Nuvvulu) seeds
1 Tblspn Oil
Oil for Deep Fry


Directions

1. Heat water in a sauce pan on medium flame; add soaked moong dal (drain soaked water before adding), salt, 1 tablespoon oil & bring it to a boil.
2. Simmer & slowly add rice flour. Mix everything well with a spatula & turn off the flame immediately.
3. Let it cool at room temperature & add red chilli powder, salt, sesame seeds, cumin seeds. Combine well & knead it to a smooth dough.
4. Grease hands with oil & pinch out a small piece of dough. Roll the dough between your palms to form a thick rope & press the two ends of the rope to form a circle. Ensure that the ends are firmly pressed so that it does not open while frying.
5. Repeat the process with the entire dough & place them on a plate. Cover it with a cloth to prevent the ring shaped dough pieces from drying out.
6. Heat oil in a kadai/sauce pan on a medium flame for frying chegodi, once the oil is hot enough drop the ring shaped dough pieces & fry them in small batches for 5-8 minutes or until golden brown & crisp. 
7. Keep turning the chegodi with a strainer ladle while frying otherwise they get discoloured. 
8. Transfer them to a plate lined with paper towel to remove excess oil.
9.  Cool at room temperature & serve. 

Note: Store it in an air tight container & stays fresh for 15 days at room temperature.