Name: Chegodi or Ring Murukku recipe by Swapna Sunil at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 125 ml : Water; 1 tbsp : Butter; 1 tsp : Carom seeds; 1 tsp : Red chilli powder; 1 tsp : Salt or to taste; 50 gm : Rice flour; 100 gm : All purpose flour; Oil for deep frying

ABOUT Chegodi or Ring Murukku RECIPE

Chegodi or Ring murukku is the one snack we relished for years. More than eating wearing them as rings on our fingers, was the real fun.Chegodi or ring murukku is made using a mix of flours and hint of spice.This serves as a perfect snack and also as a great accompainment for a hot cup of beverage.

Instructions

TO A DEEP PAN ADD 125ML OF WATER
WHEN THE WATER TURNS SLIGHTLY WARM ADD IN A TABLESPOON OF BUTTER.
BRING WATER AND BUTTER TO A GENTLE SIMMER,LATER ADD A TEASPOON OF CAROM SEEDS.
A TEASPOON OF RED CHILLI POWDER
AND A TEASPOON OF SALT.
MIX THEM WELL AND STIR IN 50 GRAMS OF RICE FLOUR
ONCE THE RICE FLOUR IS INCORPORATED STIR IN 100 GRAMS OF ALL PURPOSE FLOUR
MIX BOTH THE FLOURS WELL.DO NOT ADD ANY ADDITIONAL MOISTURE.
NOW TAKE OUT THE FLOUR MIXTURE INTO A WIDE BOWL.
WHILE ITS STILL HOT KNEAD THEM TOGETHER
AFTER A COUPLE OF MINUTES INTO KNEADING IT WILL FORM A STIFF DOUGH.
PLACE A STAR NOZZLE INTO A CHAKLI PRESS.
TIGHTEN THE ATTACHMENT.
SCOOP OUT LITTLE DOUGH,ROLL INTO A LOG AND PLACE IN THE CHAKLI PRESS.
PRESS OUT ROPES OF THE DOUGH ON TO A FOIL OR PLASTIC.
SHAPE THE ROPES INTO SMALL CIRCLES, PINCH OUT THE EXCESS AND PRESS FIRMLY TO SEAL EDGES.
REPEAT AND FINISH WITH THE REMAINING DOUGH.MEANWHILE START HEATING OIL FOR DEEP FRYING THE CHEGODI.
TO MODERATELY HOT OIL ADD THE SHAPED RINGS/CHEGODI
FRY THEM ON MEDIUM HEAT UNTIL SLIGHTLY GOLDEN.
ONCE THEY ARE FRIED THE BUBBLES REDUCE AND TURN GOLDEN IN COLOR.REMOVE THEM WITH A SLOTTED SPOON.

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