This Month ICC Recipe Chokodi/Chekodi/Chegodilu/Ring Murukku is completely new recipe for me to try.
Wanted to try this before i start off to my vacation, so made this for kaarthigai deepam itself. It was great fun trying it out, especially my son was enjoying seeing me making long threads of the dough and making ring out of it.
Rice Flour – 1 cup
Water – 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu – 1 ½ – 2 tbsp
Cumin Seeds – 1 tsp
Sesame Seeds – 1 tsp
Chili powder – 1 tsp
Ghee or oil – 1 tblsp
Salt to taste
Oil for deep frying
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 are conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.
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.
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 teaspoon of Ajwain or Omam can be used along with chili powder.