Andhra Pindivanta - Chegodilu - Savory Snack

Andhra Pindivanta - Chegodilu - Savory Snack

February between traditional snacks Andhra Chegodi. Golden Shadow, punctuated by patches of white sesame seeds, moong dal and cumin seeds, crunchy and irresistible flavor addictive - is chegodi, my all time favorite munchies janthikalu together, especially while traveling. If the competition for the best meal of the Andhra tradition, with the odds in favor of "Chegodi.") Even the most experienced home cooks it is sometimes difficult to get a perfect crispy chegodi. The recipe I'm posting today is a tested and one of the many variants of chegodis Amma prepares. My favorite of the family and the regular dinner tea.

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

Cuisine: Andhra

Ingredients:

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

1 Boil water, add salt, ghee and moong dal. Add rice flour, mix with water by stirring, and extinguish the fire immediately. Cover with lid and keep aside.

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.

5 When the increase chegodis to the surface, turn heat to medium and cook until golden chegodis time. Remember that the kitchen should be on medium to get browned and crispy. It takes some time to fry chegodi where patience is needed. If you reduce the heat to low, chegodis absorbs too much oil, so be sure to keep the flame of moderate to high.

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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