Skip to main content

Chegodilu Who?


Ignorant as I am in all things in fried snacks, this was my first reaction to this month's Indian Cooking Challenge. Srivalli picked this apparently very popular "ring murukku" as the December challenge. Since I rarely buy any fried snacks, this was a totally new world to me.

I picked the simpler of the two recipes we were given to choose from. It involved making a dough from rice flour, plain flour and hot water with some spices added in. Then you pinch lemon sized balls, pull them into ropes and bring the ends together to form the rings. The chegodilu rings are then fried in hot oil to what should be a crunchy snack.

Mine never got too crisp though. But even with the crunch missing, it was delicious and gone in a few minutes. I just made one-third the recipe, all right. And of course, I ate it all myself. Wouldn't you?
Labels:

Comments

lata raja said…
Oh good! How many did you make with just 1/6th the recipe? Sounds very intriguing! But they were good weren't they?
December 16, 2009 at 2:14 AM
Medhaa said…
I had the same problem as yours and its the temperature we just have to get that righht.
December 16, 2009 at 7:18 AM
CurryLeaf said…
I too never knew about this until I saw it in some site.Anyway I like fried snacks thgh I have not made this one.
BTW,nice to see you.I have not read the entire post as I was in a hurry,so I went thru pics first.You are completely different from what I imagined you to be Simran,this was a pleasant surprise.Dal Pasta uggghhhhh
December 16, 2009 at 10:24 AM
Srivalli said…
:)..nice...maybe you will one day make the full cup and share?..no?
December 16, 2009 at 1:35 PM
s said…
maybe not crispy but they look vada-good...nice
December 16, 2009 at 2:41 PM
Unknown said…
I think I've tasted one of these, never knowing the name!! They look great!
December 16, 2009 at 8:22 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more