Chegodilu / Chekodilu

For this month’s ICC challenge we are given a savory snack, Chegodilu/Chekodilu from Andhrapradesh. I had these snacks from my chailhood, always had them from shops, never tried making these cuties at home.....These are little time consuming, but simple to make and worth to try.

Recipe:

• Rice Flour - 1 cup
• Water - 1 cup
• Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 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:

• 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.Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:

• Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed 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.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.When the chakodis 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

Notes:

• Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.

Murukulu/Murukku/Manugupulu

Murukulu are our traditionl and fav. snack......the simple, tasty and standard recipe for Murukulu fallows........Mostly this recipe doesn't go wrong.

Things needed: Muruku Press

Ingredients:

• 2Cup Rice flour, 1/2cup Urad dal, 2tsp.jeera, 4tsp.sesame seeds, Oil for deep frying+ 3tbsp.Oil (hot), 1tsp.Red chilli powder, Salt to taste.

Method:

• Dry roast urad dal and grind it into a fine powder and keep it aside. In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt), then take muruku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.

Palakayalu (deep fried crispy spicy rice balls)

This one of my savory dishes that I have made for Diwali.....It's a typical Andhra and Tamilnadu Snack........

Ingredients:

2cups rice flour, 1/4tsp.red chilli powder, 4tbsp.curd, 2tsp.butter, salt to taste, oil for deep frying.

Seasoning:

2tsp.oil, 2 dry whole red chillies(roughly chopped), 2spring curry leaves, 1/2tsp.jeera, 1tsp.urad dal, a pinch of hing. In a pan heat oil, once it's hot add all the seasoning ingredients and fry till they start to spread the aroma and remove form the flame and keep it aside.

Method:

In a bowl add rice flour, red chilli powder, salt, curd, butter, the seasoning and by adding little water at a time, make a dough that is of chapathi dough consistency, pinch out small quantities of dough and roll them to small balls, and once you are done making the balls, heat oil in a pan, once it is hot, add these balls in the oil and fry them on medium heat until they are little dark brown in color.......These crispy rice balls are all time favorites for kids and grownups.

This is gooing to Priya's "Diwali 2009" contest and Purva's "Diwali Dhamaka"

Chekkalu

I have postponed to do this snack for an month......................................you all must have got it .............yaaaaaaaaaaah...it's really time taking, but they taste good and crunchy.......

• 2 cups of rice flour.
• 2tsps. channa dal.(soaked about 20min)
• 2tsp.thil.
• 2tsp. jeera.
• 5tsps.crushed peanuts.
• 2tsp. redchilli powder.
• salt to taste.
• oil for deep frying.
• hot water required to make dough

• In a bowl take rice flour,salt,redchilli powder,soaked channadal,thil and jeera and add hot water to make the flour into dough,the consistency should be like chapatai dough,now take small portions of the dough and flatten them like small poories with your fingers and deep fry them in the oil.............once they are golden brown remove them from flame and drain the oil and once they are cooled, keep them in airtight containers.