Chegodilu is mostly done in the telangana region in andhra.This is a wonderful snack which i used to eat when i was kid.I had a neighbour ammamma(granny) who used to make this during dusheera and diwali.We kids used to wait for her to give this snack during festivals.
I made very less quantity when i did this for first time as i was not sure of the making.They came out very well.Few days back i again made it for the Indian cooking challenge.The recipe is given my valli and i have not done any changes.
Rice flour 1 cup
Water 1 cup (a 1-2 tbsp can be added)
Yellow moong dal/Pesarapappu 3 tbsp
Sesame seeds 1tsp
Red chilly powder 1tsp
Ghee 1 tsp
Oil for deep frying
Soak moong dal for 1/2 hr in water.Then strain it and keep aside
Boil 1 cup of water,add moong dal,salt and ghee.
Then slowly add rice flour continuously stirring the water with a laddle (pappu guti)
Remove it from the stove and stir again.Cover it for 10-15minutes.
Once cool add chilly powder,cumin and sesame seeds and with hand make a dough similar to chapati dough.
Heat oil in a pan.Once the oil is hot enough,put the stove on a low flame.
Grease hand with oil and take a lemon sized ball.Roll the ball in between palms to form a thick rope.
Bring the ends together and press it.It resembles a ring.
Now slowly leave the rings into the hot oil.When leaving the rings in the oil the flame should be high.
Once they raise up in the oil put the flame to medium until they are golden brown in colour.
Remove it on a tissue or kitchen towel and once cool store them in a air tight container.