Authentic Chegodis Recipe – Moong Dal & Sesame Seed Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Chegodis Recipe – Moong Dal & Sesame Seed Snack

Introduction

Oh, Chegodis! These little crispy rings of goodness bring back so many childhood memories. My grandmother used to make these during Makar Sankranti, and the whole house would smell amazing. They’re a bit fiddly to shape, but trust me, the satisfying crunch and delicious flavor are so worth it. Today, I’m sharing my family’s recipe with you – a truly authentic Chegodis experience!

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a little piece of Indian culinary heritage. Chegodis are wonderfully crunchy, subtly spiced, and incredibly moreish. They’re perfect for tea time, festive celebrations, or just when you need a little something to nibble on. Plus, they’re surprisingly easy to make once you get the hang of shaping them!

Ingredients

Here’s what you’ll need to create these delightful Chegodis:

• 1 cup rice flour (approximately 170g)
• 1 cup water (240ml)
• 1.5 tbsp yellow moong dal (soaked) (approximately 20g)
• 0.5 tbsp cumin seeds (approximately 5g)
• 1 tsp sesame seeds (approximately 5g)
• 1 tsp red chili powder (approximately 4g)
• 1 tbsp ghee or oil (approximately 15ml)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your Chegodis turn out perfect!

Moong Dal: The Heart of Chegodis
Soaking the moong dal is key! It softens the dal, making it easier to blend and contributing to a lighter, crispier texture. I usually soak mine for at least 30 minutes, but a couple of hours is even better.

Rice Flour: Achieving the Perfect Crisp
Rice flour is essential for that signature Chegodis crunch. Don’t substitute with wheat flour – it just won’t be the same. You can find it easily in Indian grocery stores or online.

Sesame Seeds: Flavor and Texture
Sesame seeds add a lovely nutty flavor and a bit of extra texture. White sesame seeds are traditional, but black sesame seeds work beautifully too!

Ghee vs. Oil: Traditional vs. Modern Approaches
Traditionally, ghee (clarified butter) is used for a richer flavor. However, oil works just as well, especially if you prefer a lighter taste or are avoiding dairy. I often use a neutral oil like sunflower or vegetable oil.

Cumin Seeds: Aromatic Enhancement
Don’t skip the cumin seeds! They add a wonderful warmth and aroma that complements the other flavors perfectly. Lightly roasting them before adding to the dough intensifies their flavor even more.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the water in a pan. Add the salt, ghee or oil, and the soaked moong dal. Give it a good stir.
2. Now, add the rice flour and mix well. You want to combine everything thoroughly. Once it’s mixed, turn off the heat and cover the pan. Let it rest for about 10-15 minutes. This allows the flour to absorb the moisture.
3. Once cooled, it’s time for the spices! Add the red chili powder, sesame seeds, and cumin seeds. Knead everything together into a smooth, pliable dough. If it feels too dry, add a tiny bit of water. If it’s too sticky, add a little more rice flour.
4. Grease your hands with a little oil – this prevents the dough from sticking. Take a lemon-sized portion of dough and roll it into a 3-4 inch rope.
5. Carefully join the ends of the rope to form a ring, pressing them together securely. Repeat with the remaining dough.
6. Heat oil in a deep pan over a high flame. Gently drop a few Chegodis into the hot oil. They should float to the surface almost immediately.
7. Once they float, reduce the heat to medium. Fry the Chegodis, flipping occasionally, until they turn golden brown and crispy. This usually takes about 3-5 minutes.
8. Remove the fried Chegodis with a slotted spoon and drain them on paper towels to remove any excess oil.
9. Let them cool completely before storing. This is important – warm Chegodis will lose their crispness.

Expert Tips

• Don’t overcrowd the pan: Fry the Chegodis in batches to maintain the oil temperature and ensure even cooking.
• Test the oil: Before adding the Chegodis, drop a tiny piece of dough into the oil. If it sizzles and rises quickly, the oil is ready.
• Shape matters: Make sure the rings are securely joined to prevent them from opening up during frying.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Chegodis: Simply substitute the ghee with any vegetable oil.

Gluten-Free Chegodis: This recipe is naturally gluten-free, as it uses rice flour!

Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My friend, Priya, loves to add a pinch of asafoetida (hing) for a unique flavor.

Festival Adaptations (Makar Sankranti, Lohri)
During Makar Sankranti and Lohri, my family loves to add a little bit of grated ginger to the dough for a warming touch. It’s perfect for those chilly winter days!

Serving Suggestions

Chegodis are fantastic on their own with a cup of chai. They also pair beautifully with a dollop of green chutney or a sprinkle of chaat masala.

Storage Instructions

Store cooled Chegodis in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they never last that long in my house!

FAQs

What is the origin of Chegodis?
Chegodis are a traditional snack from Gujarat and Rajasthan in India. They’re particularly popular during festivals and celebrations.

Can I use a different type of dal instead of moong dal?
While moong dal is traditional, you could experiment with chana dal (split chickpeas), but the texture will be slightly different.

How can I make Chegodis without deep frying?
Unfortunately, achieving the signature crispness of Chegodis is difficult without deep frying. You could try baking them, but they won’t be quite the same.

What is the best way to store Chegodis to keep them crispy?
An airtight container is key! Make sure they’re completely cooled before storing. Adding a small packet of silica gel can also help absorb moisture.

Can I add other spices to the dough for extra flavor?
Absolutely! Feel free to experiment with spices like turmeric powder, coriander powder, or even a pinch of garam masala.