ICC-Chegodilu

I came this (picture me holding my thumb and index finger REAL close) to NOT doing this months ICC challenge….
It seemed too difficult

I don’t have a kitchen no more…
The navy has decided we don’t need to live in ugly kitchens anymore so they are REBUILDING the kitchen..i mean just breaking down the whole thing. Its such a pain in the ..er…neck. But i guess its also overdue( the work i mean, not the pain) ..Its been like 60 years since these navy houses have been largely untouched by any form of maintainable.

So the entire kitchen, has been shifted to one of the bed rooms. I feel like i am living in a refuge camp. On second thoughts i think they are probably better off.

Hence, making these Andhra-specialty snacks seemed like Mission Impossible.

And when i did manage to make the dough it seemed like a gonner- too brittle.

Thankfully after a few SOS mails to srivalli i did manage to salvage the situation.

My final verdict is that they were worth all the effort….a great tea time savory….thanks Srivalli for a great selection.

Chegodilu / Chekodilu – Recipe 1

Ingredients Needed:

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.

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Posted by s on December 15, 2009

http://forkbootsandapalette.wordpress.com/2009/12/15/icc-chegodilu/