Andhra Pindivanta - Chegodilu - Savory Snack
Chekodilu ready to fry
Rice flour is the main ingredient and add moong Dal crisis, while the chili and cumin add flavor PWD.
Chegodilu (Chekodi) Recipe
Recipe Source: Amma
Preparation and cooking time: 1 hour and 30 meters
1 cup rice flour
1 cup water
1 1 / 2 c. Yellow moong dal soup / Pesare Pappu (soaked in water for one hour)
1 / 2 c. tablespoon cumin
1 teaspoon sesame seeds
C. 1 tsp red chilli pwd
1 tablespoon ghee or oil
salt to taste
Oil for frying
2 Once cool, add the chilli pwd, sesame seeds and cumin seeds and combine with rice paste. Knead until smooth. Test paste of salt before preparing chegodis.
3 fingers of oil and a pinch of a small lemon size balls and roll the dough thick rope, which is about 3-4 inches long and a ring by pressing the ends of the rope tightly. Prepare chegodis in this way (as pictured above) and place the cover over them so they do not dry out.
4 Heat a large heavy-bottomed vessel with enough oil for frying and when the oil is hot, place chegodis one by one into hot oil, you will find oil in the foam bubbles. Chegodis Fry over high heat until they rise to the surface.
6 When you slowly turn golden brown, turning them slightly and cook the other side of a golden color. Use a shovel to remove a career on absorbent paper and cool. Cool completely before storing in airtight metal container.
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