Festivals aren’t complete without these chegodi‘s at our place. And ever since I knew these, I have been able to bet that these are the best chegodi’s I ever had. Not to brag but mom has excelled this recipe and every year marks its own new record with its taste. The recipe isn’t rocket science, all you need is the right measurements of the required ingredients. And of course, how long you let them fry in the oil has its own story.

Required Ingredients to make:

 

• Rice flour: 5 cups
• Boiling water: 5 cups
• Salt: 2 spoons
• Red chili powder: 2 spoons
• Cumin seeds: 2 spoons
• Seasame seeds: one cup
• Mung dal/split green gram: Half cup
• Asafoetida: 1/2 a teaspoon
• Turmeric: 1/2 a teaspoon

Method:

In a big plate/vessel take the rice flour and add red chili powder, salt, cumin seeds, sesame seeds, mung dal, asafoetida and turmeric.

 

 

 

 

Once you add the required ingredients, give a good mix. Its time to add in the measured hot boiling water in the flour mix.

 

Add water little by little and mix using a spatula. The dough should look like this once you are done adding water.

Caution: Do not add oil or ghee while making the dough. Would result in breakage of the chegodi’s while frying.

 

I understand your urge to mix it with your hands, but you still got to wait before starting to knead it.  Cover the mix once you are done adding water and while it is still hot. Wait for 30-40 minutes.

 

30-40 minutes later knead the dough and take small quantities. You can take a big plate or the rotiboard to make these.

While shaping the chegodi, you can dip your hand in water/oil once in a while.

 

 

Take oil in a thick deep pan and let the oil heat up. Drop the chegodi’s one by one.

Do not stir/ move the chegodi’s for atleast one minute. Doing so will result in breaking/losing the shape.

 

Fry till they reach a yellow golden color. Frying till they are dark gold will result in burnt taste since the chegodi’s continue to cook for a while even after taking out. So be careful to take out when the time is right.

Take out onto a kitchen tissue and let them cool before transferring into a container. Chegodi/pappu chegodi’s are now ready! Enjoy with your tea or just snack on!