BM #104 Day 15 - 

Chegodilu are a classic kind of Jar snacks which we enjoyed during our growing up years. These were made as part of festival snacks or during summer vacation. 

These kind of snacks were our go-to snacks before the eating out / street food concept caught on. Elders at home would team up and the kitchen would be fully occupied by each one of them working on a section of dough or frying them in oil and we kids were not allowed to peep into the kitchen. 

Occasionally one of them would sneak out a plate of these goodies for the kids who would be otherwise busy playing or sitting right outside the kitchen savoring the delicious aroma. Those were the days...

The kids these days rely on the off the shelf - ready made snacks from the mom and pop stores round the street corner or from the upscale grocery stores, bakeries etc. 

This edition of the marathon is our humble attempt at recreating some of the age-old magic in our kitchens.



Recipe Source
Ingredients - 

Rice Flour 3/4 cup
Water 3/4 cup
Cumin Seeds 1/4 tsp
Ajwain/Vaamu/Caraway seeds 1/4 tsp
Ghee 1 tsp
Salt, Red Chili Powder as needed
Oil to deep fry



Method Of Preparation -


In a heated saucepan, boil water, add the cumin seeds, ajwain, salt, red chili powder and ghee.

Reduce the heat, sprinkle the rice flour and vigorously mix and remove from heat.

Cover and allow to cool for about 5 minutes.

While it is still warm, transfer onto a mixing bowl and knead into a stiff dough.

Pinch marble sized portions, knead well and roll into a thin rope. 



I rolled each rope to approximately 3-4 inches, brought together the edges and made small circles as shown in the picture. Make such small hoops with the rest of the dough and keep them covered until they are deep fried.

Meanwhile heat oil in a wok/kadai and gently slide each of the prepared hoops into the hot oil. Take care not to over crowd the hot oil while frying the hoops. Also make sure they are all fried on medium to low heat.

After the little bubbles in the oil disappear, remove the fried hoops from the oil onto paper towels to drain excess oil.

Continue frying the remaining hoops until all of them are fried.

Store them in an airtight container upon cooling.

It makes for a perfect snack with tea/coffee.






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter
Preparation Time 45 minutes
Serves 8-10
Posted by Harini R on Wednesday, September 18, 2019

6 comments

  1. Oh these cute little rings must be tasting so good ! Harini , they look so well made , as if out of a store ! Absolutely fantastic !

     
  2. Suma Gandlur Says:
  3. Chegodilu look fantastic and make an excellent snack even for the little hands.

     
  4. Srivalli Says:
  5. Such sinful indulgence these are Harini, your chegodilu have turned out classic!

     
  6. Those Chegodilu are perfectly made Harini, one of my favourites.

     
  7. sushma Says:
  8. Perfectly done chegodilu... looks crunchy and tasty.

     
  9. Narmadha Says:
  10. I am drooling over kodabale. Used to be one of the favorite snacks while going to school. Its been a long time since I had these and your pictures tempting me to try soon.

     
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