Chegodeelu - చేగోడీలు - Andhra Traditional Savory - గాయత్రి వంటిల్లు
Click here for the detailed Recipe text in English - http://www.gayatrivantillu.com/recipes-2/sweets-and-savory/chegodeelu
Rice Flour – 1 1/4Cups (220gms)
Water – 1Cup (200ml)
Green Gram – 1Tbsp
Sesame Seeds – 1Tbsp
Oil – 1tsp
Red Chili Powder – 1Tsp
Salt – To Taste (1tsp)
Asafoetida – 1/8tsp
Carom Seeds (Ajwain) – 1/2tsp
Oil – For Deep Frying
Points to remember while preparing the recipe
It is important to cool the dough completely. During the resting time the flour soaks well and chegodeelu made with soaked dough do not absorb oil.---they get fried well and do not become soggy also.
Unless the dough is completely cooled, the green grams may burst in the hot oil, while frying
Do not use pound rice flour (KOTTUDU PINDI) for making chegodeelu otherwise the chegodeelu when fried in oil burst and may cause injuries. So use machine ground rice flour only to make these chegodeelu.
While adding chegodeelu to oil increase flame to high. When chegodeelu are added to the hot oil they get slightly crispier outside and they start floating in oil. then reduce flame to medium and fry so that the inner portion also gets fried. Once the bubbles start disappearing increase flame and fry on high heat for a minute so that they become crisp allover. This is a very important point to notice while frying chegodeelu otherwise they get soggy once they are cool.
Making chegodeelu is the big task—there is no other alternative to enjoy this tasty treat but to make with hand. So involve all your family members to prepare chegodeelu so that while we chit-chat and make these chegodeelu they are done within no time. Another option if you alone are doing them is to sit before TV and make these chegodeelu while watching movie--otherwise it is difficult for a single person to make them.
Make these Chegodeelu during weekends involving children so that they get healthy evening snack also and you get help also.