When I read about this Chegodilu in Indian Cooking Challenge, I was wondering what it should be? When I search for the image on net and I found it's a Muruku… the name I knew about this dish. For the first time I ate this in Hyderabad at my Mausi's house. I tried this and everybody likes it. Tastes good with hot tea.
Rice flour - 3/4 cup
All purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry
Boil 1 cup water in a bowl, add salt to it. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough. Pinch out small balls of dough and roll them like threads between your palm or on rolling pan, bring the ends together to form into small rings. Fry them in hot oil till they turn golden in colour. Store in a airtight container.
Notes: Remember to turn the heat to medium to high and high to medium for getting the Chegodilu to golden colour and also to be cooked evenly. Only this way you get crispy Chegodilu. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Ajwain, Cumin and Sesame seeds, can be used along with chili powder.