Ring Murukku or chekodi or chegodilu is my favorite murukku in my childhood days. My father used to get it from snack stores in the evening and I just love the ring shaped one. During that time, I do not know its name… I just call it as otta murukku (hole murukku) and my father know what I am asking for. After coming to blogging world, I came to know its Telugu name and still now, do not know its Tamil name. So If anybody know, please let me know it. This is such a lovely and crispy snack and the only difficulty is to make its shape takes more time. But my kids helped me in this process. Ok, lets see the making process of the crispy snack Ring Murukku.
How to make Ring Murukku / Chekodi
Soak Time: 1 hr | Preparation time: 45 min | Cook Time: 10 min | Serves: 6
Recipe Category: Snacks | Recipe Cuisine: South Indian
Recipe Source: My kitchen experiments
Rice flour – 1 cup (store bought)
Water – 1 cup
Yellow moong dal – 3 tsp
White sesame seeds – 1 tsp
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Butter – 1 tsp
Salt – as per taste
Oil – for frying
1. Wash and soak the dal for 1 hr.
2. In a vessel add water and when it is boiling, add the butter, salt and the soaked dal.
3. Give a stir and add the rice flour to the boiling water and immediately switch off the water. Mix the rice flour thoroughly and cover and keep aside, until it comes to room temperature.
4. When the dough comes to room temperature (light warm temperature should be ok) add the chilli powder, cumin seeds, sesame seeds and salt if necessary.
5. Make into a smooth dough. If the dough is dry, add a tsp of water and not more than that.
6. Now apply oil in your hand. Take a small portion of dough and roll into a strip of length 6 cm approx. and join the ends and press slightly to make a ring shaped.
7. Ask your kids to help and they can enjoy making it. (Of course they will make some different shaped murukkus… ). Do the same for the rest of the dough.
8. Heat the oil in a vessel and when is very hot, slowly drop the murukku in small batchs.
9. When the murukku, comes floating on top (or the ssshhh… sound stops) reduce the flame to low-medium and cook until they become golden colour.
10. Filter the excess oil and save in a airtight container.
- After making the dough, keep it closed with a wet cloth to prevent it from drying.
- Always keep the flame in high first and then turn to medium for a even crispy murukkus.
- After making the ring shape, if the murukku breaks, add a drop of water to the murukku and attach it tightly as they may tend to break when dropped in water.