Chegodilu/Chekodilu for ICC

I heard and made this crispy crunchy irresistable snack for the first time.  I followed the recipe given by Srivalli for Indian Cooking Challenge.  So go ahead and give a try.  I am sure you will enjoy it.

Ingredients:

Rice flour - 3/4 cupAll 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

Method:

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.  Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.

When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.