>> Tuesday, December 15, 2009
The other thing I wanted to make were the Karasev, but Amma cautioned that it is kind of risky attempting them as there are possibilities of missiles shooting out, if one is not careful. So heading the warning, I decided against it. I simply love Karasev, so planning to take it sometime for ICC.
Chekodis I remember my relatives getting us every time they visit us. We have never bought it ourselves from our area. So my memories are so intertwine with guests visiting us.
So I again made it following the method of cooking the flour, it came out really very crispy and very crunchy.
You can follow this method for making rice flour at home. Most might feel it is laborious, but when you are making small quantity, it is really not.
I made the first recipe, will be trying the recipe 2 sometime later.
Enjoy these crunchy chekodi with a cup of tea or coffee!
Chegodilu / Chekodilu - Recipe 1
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp
Salt to taste
Oil for deep frying
Method to prepare:
Making the dough:
Soak moong dal in water for half hour to 1 hour.
In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.
Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.
Frying the Chokodi:
Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.
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.
Notes: Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.
Chegodilu - Recipe 2
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, bring the ends together to form into small rings
Fry them in hot oil til they turn golden in colour. You can follow the same procedure as the first recipe.
To all my ICC members, please link your Chegodilu / Chekodi post to Mr. Linky.