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Wednesday, November 18, 2015

Senagapindi Chegodi

There are couple different ways you can make Chegodi, the traditional one calls for only rice flour. Today I'm sharing a variation to the traditional one. I will share the traditional recipe soon.

Preparation Time: 10 minutes 
Cook Time: 5-7 minutes per batch 

Rice Flour/ Biyyappindi: 1 cup 
Besan/ Senagapindi: 1/2 cup
Red chili powder: 1 tsp 
Ajwain/ Vaamu: 1/2 tsp
Turmeric: 1/2 tsp 
Butter : 2 tbsp 
Water : boiled 250 ml
Salt to taste 

Mix all the dry ingredients and butter. Make a hard dough by adding the boiled water slowly. Once the dough is ready, make it into Chegodi shape, a batch at a time.

Heat oil for deep frying and fry the Chegodi on medium heat till they turn golden brown.

Store in a air tight container for upto 2 weeks.

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