Chegodilu / Chekodi

Before starting with the recipe ... I have taken a long break from posting recipes ...as I said earlier , I was held up in house shifting and then for more than 10 days no internet connection , meanwhile we decided to go to Egypt and I was held up in that work ...we enjoyed well in Egypt ,we had a good escape from this winter for atleast 6 days ... though my son did not like the trip much ... it was a good break for us ...and I am back ..and expecting my dear friend / sister ...Kavitha to come back to blogging work soon ...as I am missing her a lot ...now to the recipe.

The recipe chosen for november month in Indian cooking challenge by Srivalli is Chegodilu / chekodi .. in Tamil it is called as Kola vadai ...I have to say that the recipe came out very cripsy and my son enjoyed it a lot . I chose the second method :

Chegodilu - Recipe 2 :

Ingredients:

1. Rice flour - 3/4 cup
2. All purpose flour/ Maida - 1/4 cup
3. Ghee - 2 tbsp
4. Ajwain - 1/4 tsp
5. Red chilli powder - 1/4 tsp
6. Turmeric really a pinch
7. Salt as per taste
8. 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. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings . Fry them in hot oil til they turn golden in colour . 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.

Notes: These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.