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Chegodilu (Rice Flour Rings)

Hi friends today i am posting is Chegodilu.This recipe from my mom.She prepares many variations of chegodis.For this recipe u need:
Rice Flour- 2 cups
Split Yellow Moong dal / Pesara papu  - 1/2 cup
Cumin seeds-2 tsp
Sesame Seeds-1/2 cup
Chilli powder-2tsp (acc to u r taste)
Ghee or Oil - 1/2 cup
Hing-2 tsp (Soak it in 1/2 cup fo water for 15 minutes )
Salt to taste
Oil for deep frying
Water- enough water for a soft dough


Heat a pan with 1/2 oil or ghee.
Take a big bowl add rice flour,  now add hot oil into flour.Soak the hing in a water  for 15 minutes.

Now add chilli powder,sesame seeds,cumin seeds,salt,moong dal and hing powder water mix well.

Add few water to make soft dough.The dough like little bit thinner than chapathi dough.Adjust the salt and spice depending on your preference.

Take small lemon size ball and roll between your plams to form a thick rop.Bring the two ends to together and press to hold the both ends like a ring.

Make sure the ends are firmed pressed as not to give out during frying.

Put them on a cotton cloth.Continue with rest of the dough until you are done with the entire batch.

Let them to dry about 1 hr.

After 1 hr take the chegodis carefylly transfer into plate.

Heat a wide heavy bottomed vessel with enough oil for deep frying.Once the oil is hot, place the chegodis one by one into the hot oil,You will find the oil froth up in bubbles.

Let the chegodis fry on high  flame till they rise to the surface.

Once the chegodis rise to the surface,turn heat to medium flame and cook the chegodis till they turn a golden shade.Remember the frying has to be done on medium flame to achieve that golden color and crispness.It does take a while to fry the chegodi,hence patience is required.If you redce flame to lowthe chegodis will absorb a lot of oil so remember to keep flame on medium to high.

When they slowly turn to a golden color,turn them over gently to the other side and cook to a golden shade.use a slotted ladle to remove onto an absorbent paper.

Let it cool.Store it in a airtight container.

Serve with a cup of tea.


Pindi Upindi (Rice Flour Upma)


Rice flour-2 cups
Moong dal-1 cup
Onion-1no small size
Red chillis-4 nos
Green chillis -3 nos
Mustard seeds-2 tsp
Cumin seeds-1 tsp
Curry leaves-few

Hing-2 pinch
Salt to taste
Oil-4 tbsp

Cut the onions.green chillies and tomatoes.

Soak the moong dal for 1 hour.Place the pan in heat pour the oil when it heats add the mustardd seeds.When it starts splutter add the cummin,green and red chillies,curry leaves and hing.

Clean the moong dal and add to the pan and fry for 3 minutes.Now add the onions fry for 5 minutes and now add  tomatoes and little salt mix well..Cook  till tomato is cooked.

Now add the 4 cups of water and salt to it.Close the lid bring to boil.

When it is boiling low the heat and add the flour slowly,let it boil for 5 minutes.

After 5 minutes mix the flour without any lumps otherwise it sticks to the pan.

Now add 3 tsp of oil on the top of the flour mix stir well.

Cover the lid and cook for 5 minutes on low flame.to avoid sticking to the bottom of the pan stir sometime while it's cooking.
Now rice flour upma is ready u serve hot
Usually my mom will do back home my dad likes little crispy.When upma is cool down she squeeze or spread it.
Put 1 tsp of oil to  upma  fry for 5 to 10 minutes till its roast. 
 Cook stir till  little roast.

Serve hot with any pickle.



    Hi Friends i am back after five months.I missed  all ur recipes.Today i coming with kajjikayalu.
Lets go to the recipe:

Oil for deep frying

For Stuffing:

Coconut greated-2 cups
Powdered Sugar-1 1/2 cups
Poppy Seeds/Khus khus-1 cup

For Dough:

Maida- 2 cups
Rice Flour-1/2 cup
Water to knead the maida

Kajjikayalu mould and cup of water


In order to prepare kajjikayalu u will have to first prepare dough and then prepare the stuffing.Once u r done with both of them,u simply need to fill the stuffing and deep fry the kajjikayalu.

Dough Preparation:

Sieve the maida and rice flour ,add salt to it mix well.Now enough water to make a dough and try to keep the dough a little hard.Close with a lid and keep it aside for 1 hour.

Stuffing Preparation:

Now take the greated coconut spread in big plate at sunlight.Now dry for 30 minutes.
After  30 minitues take bowl put dry coconut,poppy seeds,powdered suger mix them well.

Kajjikayalu Preparation:

Make small size balls from the dough.

Roll them into thin poories.Make all poories.keep it aside for 30 minutes.

Now take the kajjikaya mould.Now place the prepared poori on top and fill the stuffing.Wet u r finger and run it along the edges of the spread out with water and close both sides using the kallikaya

Press the ends together firmly.Make sure that the edge is closed firmly so that the filling dosn't come out during the deep frying.Make all kajjikayalu keep it aside for 1 hours for dry.In meanwhile turn bthe side it will dry nicely.

Heat oil in kadia.At a time leave 3 to 4 kajjikayalu and deep fry on both sides till they turn into gloden brown.

Remove from oil and allow it to cool.

Then store in an air tight container.

Without Mould also we can do Kajikayalu.
Roll each ball with the roll into a thin puri.
Spread a tablespoon of he filling on one half of the rolled out dough.Wet u r finger and run it along the edges of the spread out dough with water and flod over to the opposite end,encloseing the stuffing to form a semi-circle shaped kajjikaya.Press the ends firmly so that the filling dosn't come out during the deep frying process and either press with frok

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