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Kobbari Chegodilu is crispy crunchy rings that have coconut added for more flavour. These are popular snacks made during Deepavali.
While I already have Chegodilu, Kodubale shared already, this is yet another version made with freshly grated coconut. Making this chegodilu is quite tricky as you need to have the snack crispy for a week or so.
This is one of the frequent snacks that my Uncle used to get for us when they visit us from Tirupati. Those are thick and crunchy and somehow both the times I have made, I haven’t been able to replicate that version. Maybe that’s a different recipe altogether.
Still, this one was very good as the spicy rings had a good flavour with coconut added to it.
For the second day of Andhra Snacks in BM#104 Sweets & Snacks week 2, I have a Kobbari Chegodilu, which means Coconut Savory Ring Murukku and if you are keen to know whats my Rajasthani Snack, hop over to Cooking 4 all Seasons!
Week 1 – Sweets (Indian Traditional Sweets)
Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu
Week 2 – Snacks from the same State (Andhra)
Day 1 is Kara Sev
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Step By Step Pictures to make Kobbari Chegodilu
Kobbari Chegodilu ~ Easy Deepavali Savoury Snacks
Ingredients Needed:
1.5 cups Rice Flour
1.5 cups Water
1/2 cup Fresh Coconut
1 tbsp Split Yellow Moong Dal
1 tsp Red Chilli Powder
1/8 tsp Asafoetida / Hing
Salt to taste
Cooking Oil for deep frying.
How to make Kobbari Chegodilu
Wash and soak the moong dal in water for 30 minutes.
Grind the fresh coconut into a smooth paste by adding a little water.
In a saucepan, bring water to a boil and add a tablespoon of oil, soaked moong dal, hing, red chilli powder, salt, coconut paste, and rice flour and mix very well. This takes about 3 to 4 mins.
Switch off the flame and keep it covered for 5 mins.
When the dough cools down, knead the dough till smooth and soft.
Grease your fingers with oil and take a small lime size ball out of the dough.
Roll the dough ball into a thick rope and press the ends of the rope together.
Cover the dough rings with a lid to prevent drying.
Heat oil in a Kadai on medium flame.
Deep fry the dough rings in hot oil until they are golden brown in color. Remove from the oil and allow it to cool.
Store in an airtight container and serve as a snack.
- 1.5cups Rice Flour
- 1.5cups Water
- 1/2cup Fresh Coconut
- 1tbsp Split Yellow Moong Dal
- 1tsp Red Chilli powder
- 1/8tsp Asafoetida / Hing
- Salt to taste
- Cooking Oil for deep frying
-
Wash and soak the moong dal in water for 30 minutes.
-
Grind the fresh coconut into a smooth paste by adding a little water.
-
In a saucepan, bring water to a boil and add a tablespoon of oil, soaked moong dal, hing, red chilli powder, salt, coconut paste, and rice flour and mix very well. This takes about 3 to 4 mins.
-
Switch off the flame and keep it covered for 5 mins.
-
When the dough cools down, knead the dough till smooth and soft.
-
Grease your fingers with oil and take a small lime size ball out of the dough.
-
Roll the dough ball into a thick rope and press the ends of the rope together.
-
Cover the dough rings with a lid to prevent drying.
-
Heat oil in a Kadai on medium flame.
-
Deep fry the dough rings in hot oil until they are golden brown in color. Remove from the oil and allow it to cool.
-
Store in an airtight container and serve as a snack.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
The post Kobbari Chegodilu ~ Easy Deepavali Savoury Snacks appeared first on Spice your Life!.
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