Authentic Chegodilu Recipe- Crispy Moong Dal Rings Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Chegodilu Recipe – Crispy Moong Dal Rings Snack

Hey everyone! Today, I’m so excited to share a recipe that’s been a part of my family’s celebrations for generations – Chegodilu! These crispy, savory rings are a beloved snack in Telugu cuisine, especially during festivals. Honestly, the first time I tried making these myself, it was a bit of a learning curve, but now? They’re a guaranteed hit whenever I make them. Let’s get into it!

Why You’ll Love This Recipe

Chegodilu (pronounced che-go-dee-loo) are more than just a snack; they’re a little piece of home. They’re incredibly crunchy, perfectly seasoned, and just melt in your mouth. Plus, they’re surprisingly easy to make, even if you’re new to Indian snacks. If you love savory bites with a satisfying crunch, you absolutely have to try these!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rings:

• 1 cup rice flour (approximately 170g)
• 1 tbsp split yellow moong dal (approximately 30g)
• 1 cup water (240ml)
• 1.5 tbsp ghee/oil (approximately 21ml)
• 0.25-0.5 tsp chilli powder (adjust to your spice preference – about 1-2g)
• 0.5 tsp cumin seeds (approximately 2g)
• 0.5 tsp carom seeds (ajwain) (approximately 2g)
• 1 pinch asafoetida (hing) (a tiny pinch, about 0.1g)
• 0.75 tsp salt (approximately 4g)
• 1 tbsp oil (for kneading the dough) (approximately 15ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Split Yellow Moong Dal: Importance of Soaking

Soaking the moong dal is key. It softens the dal, making it easier to blend into the dough and giving the chegodilu a lovely texture. Don’t skip this step! I usually soak mine for at least an hour, but even overnight is fine.

Rice Flour: Type and Substitutions

I recommend using fine rice flour for the best results. It creates a lighter, crispier texture. If you can’t find rice flour, you could try using a very finely ground all-purpose flour, but the texture won’t be quite the same.

Ghee vs. Oil: Flavor and Texture Differences

Traditionally, ghee is used for a richer, more aromatic flavor. However, oil works perfectly well too, especially if you’re looking for a vegan option. Ghee adds a beautiful nutty taste, but oil keeps things light and crispy.

Unique Spices: Ajwain & Asafoetida (Hing) – Regional Significance

Ajwain (carom seeds) and asafoetida (hing) are what give Chegodilu their signature flavor. Ajwain aids digestion, and hing adds a unique savory depth. These spices are commonly used in South Indian cooking and are believed to have medicinal properties. My grandmother always said a pinch of hing keeps the tummy happy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in water for about an hour. Once softened, drain it well and set aside.
2. In a pan, bring the water to a boil. Add the soaked dal, ghee (or oil), chilli powder, cumin seeds, carom seeds, asafoetida, and salt. Give it a good stir.
3. Now, reduce the heat to low. Slowly start adding the rice flour, a little at a time, while continuously mixing. This is where a little patience comes in handy! Keep mixing until a dough starts to form.
4. Cover the pan and let the dough rest for about 10 minutes. This allows the flour to absorb the moisture and creates a smoother dough.
5. Once cooled slightly, knead the dough with the tablespoon of oil until it’s smooth and pliable. It should be soft but not sticky.
6. Pinch off small pieces of dough and roll them into ropes about 4-5 inches long. Then, form each rope into a ring and carefully seal the edges together.
7. Heat oil in a deep frying pan over medium heat. Gently drop the chegodilu rings into the hot oil, frying them in batches to avoid overcrowding.
8. Fry until they turn golden brown and crispy – this usually takes about 3-5 minutes per batch.
9. Remove the fried chegodilu and drain them on paper towels. Let them cool completely before storing.

Expert Tips

Want to make sure your Chegodilu turn out perfectly? Here are a few things I’ve learned along the way:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, like playdough. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.

Frying Temperature for Crispy Chegodilu

Maintaining the right oil temperature is crucial. If the oil is too hot, the chegodilu will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil and become soggy. Medium heat is your friend!

Preventing Chegodilu from Becoming Soggy

Make sure to drain the fried chegodilu on paper towels to remove excess oil. Also, don’t overcrowd the pan – frying in batches ensures they stay crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chegodilu Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour!
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of chilli powder to your liking. Start with ¼ tsp for a mild flavor and increase from there.
• Festival Adaptations (Bathukamma, Sankranti): During festivals like Bathukamma and Sankranti, some families add a pinch of sesame seeds to the dough for extra flavor and texture.

Serving Suggestions

Chegodilu are best enjoyed with a cup of hot chai or coffee. They’re also a great accompaniment to a South Indian meal. My kids love them as an after-school snack!

Storage Instructions

Once cooled completely, store the chegodilu in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions:

What is the significance of Chegodilu in Telugu cuisine?

Chegodilu are traditionally made during festivals and special occasions. They symbolize prosperity and are often offered to deities.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and frying.

What type of oil is best for frying Chegodilu?

Any neutral-flavored oil with a high smoke point will work well, such as vegetable oil, sunflower oil, or peanut oil.

How can I adjust the spice level of this recipe?

Simply adjust the amount of chilli powder. You can also add a pinch of cayenne pepper for extra heat.

Why is asafoetida (hing) used in Chegodilu?

Asafoetida adds a unique savory flavor and is believed to aid digestion. It’s a staple ingredient in many South Indian dishes.

Enjoy making these delicious Chegodilu! I hope this recipe brings a little bit of Telugu tradition and flavor into your kitchen. Let me know how they turn out in the comments below!