Chegodilu (Chekodi)

Chegodilu (Chekodi) are one of the yummiest snack from Andhra Pradesh and specially made at home during festive season. You can even get these from Sweet Shops in the South India. These are so yum that you can't stop eating it until its all gone.
Making Chegodilu at home takes looong time, so if you have lot of spare time and want to kill the time and have patience to do then making these is one good option..(that's the reason why its festive food). I made these in less quantity and that too with my little helper. She was excited to help me...and finally she when she ate (for the 1st time) she said its awesome mom and said that the ones she made was crunchier than what i made(hahaha).
Here comes my little helper

As a kid we loved them, we used to wear it like all over the fingers and munch it...just like she did, loved those childhood memories.
Chekodi have many versions and this version is gluten free and dairy free,so it  can be enjoyed by everyone.Lets check how its done and ingredients of these yummy snack...

Level: Moderate
Total time: 90 mins
Serves: 4
1 cup = 250ml


Water: 1 cup
Butter/Oil: 1 tablespoon (+ for kneading)
Salt: 1/2 teaspoon (to taste)
Yellow Moong Dal: 1/4 cup
Rice Flour: 1 cup
Cumin Seeds: 1 teaspoon
white Sesame seeds( white Til): 2 teaspoons
Red Chilli Powder: 1 teaspoon


Wash and soak Moong Dal for 20mins.Drain the water and keep it a side.
In wide pan water and bring it to boil.
Add Butter,salt, Moong Dal and cook for 30 secs and then rice flour. Mix well and turn the flame off.Let the mixture cools a bit (dough should be warm and we should be able to handle the dough with hand).
Add Cumin seeds, Sesame seeds and red chilli powder and knead well to form a soft dough.
Take gooseberry size ball make a long even string, pinch the edges and form a ring.
Heat oil and fry the rings(chekodi) on medium low flame until light golden brown on both sides. (Oil air bubbles around the chekodi will get reduced when they are done with cooking is an easy indication).

Apply little oil while kneading the dough. Knead it until soft otherwise you will have trouble while making the chekodi rings.
Apply oil to hand while making the strings and rings, this will prevent the dough from sticking to hands.
Always fry in medium low flame, otherwise the chekodi will burn from outside and undercooked from inside.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #diwalispecial


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