Methana chegodilu

Ingredients:

• Rice flour-1 cup


• Water-2 cups


• Red chilli powder-1 tsp


• Turmeric-1Pinch


• Sesame seeds-1/8th cup


• Moong dal-1/8th cup


• Cumin seeds-1/2 tsp


• Curry leaves-few finely chopped or use as whole


• Oil for deep frying


• Salt-to taste


• Hing-3 pinches

Procedure:

• Take water in a deep bottomed, non stick container. Add chilli pdr, cumin seeds, curry leaves, Sesame seeds, moong dal, salt, turmeric powder and hing to water. Let water boil under high flame.


• Once the water is boiled, reduce the flame to medium. You may taste the water. Adjust the taste of water to little more spicy and salty than you need, so that after adding flour to the water the Spice and salt will not reduce.


• Then add the rice flour as for measurement to the water in the middle and leave it with out mixing. Close the lid and let it boil like that for 10 more minutes.


• Now turn off the stove and mix well the whole content for evenly mixed with out any lumps formed. Make the dough in to small and equal sized parts, applying little oil to palms.


• Roll each part smoothly and evenly with hands to 3" long and join at the ends with out breaking to form the shape of chegodi as shown in the above picture.


• Heat oil on high flame until medium hot, then reduce the flame to medium. Deep fry the prepared chegodis in oil 5- 7 according to the space in the pan and oil quantity. Once the chegodis are cooked and turned to golden yellow colour, place these chegodis on a tissue paper to drain out the extra oil from them.


• serve hot with any sauce or ketchup as a snack or morning BF with a cup of tea.