Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe | How to Make Chekodi


Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe - Chegodis are a great 'timepass' snack and are made in Karnataka too but with slight variations.

Telugu's make these Chegodis in three different ways. This Chegodi is one of them. Chegodis are easy to make but need some tips. And these tips span the whole process from kneading the dough to frying.

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Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe



  1. I have used for Maida for these Chegodis. But you could also use Rice Flour.

  2. You could make them with Wheat Flour too, but you need to mix a little Bombay Rava/Semolina. But these won't be as crunchy as the Chegodis made with Maida or Rice Flour.


  1. Ghee or Dalda make the Chegodis more crunchy. But, if you don't like it, you could use hot Oil.


  1. If you add some crushed Ajwain, Chegodis taste savoury and won't need Mirchi. But you could add some Mirchi powder. And even Cumin Powder makes them tasty.


  1. I added some Turmeric to the Chegodis. But Andhra Chegodis are white usually, so Turmeric is optional.

How to roll the Chegodis:

  1. For Chegodis, the Flour and Water are in the same measure. After the dough absorbs the water, it should be kneaded while still hot. But since it may be a little difficult, you could cover the dough with a wet cloth and knead to the maximum extent along with the Cotton cloth and do the rest while the dough is lukewarm.

  2. Usually, they take a little bit of dough and make a long cord and then seal the ends. But an easier way is to take the Muruku Mould with the plate with big holes and press them on to a plate or the table. You could later seal the ends to make loops.

  3. If you rest the Chegodi rings in the air for a while, they won't splutter and burst after adding them to Oil.

When do the Chegodis become soft?

• Oil should be very hot. If you switch off the stove after Oil becomes hot and put just a few Chegodis, the ones absorbing Oil will float to the surface. Then switch the stove on and fry on high flame for a crunchy product.

• Chegodis are soft if the Oil is not hot, if you put more Chegodis than the pan's capacity or you do not fry them on high flame after they float on the surface. You may get a golden colour, but they turn out soft.

• If you place the spoon in the Oil when you put the Chegodis, the heavy Chegodis will not stick to the bottom. They will come to the surface after a minute. Then you should remove the spoon.

• In fact, you could just take out one Chegodi, break it and check whether it is frying well or not.

• If you fry the Chegodis to deep golden, they will turn very dark after they are cool.

Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe | How to Make Chekodi - Recipe Video

Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe | How to Make Chekodi

Snacks | vegetarian
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Total Time 40 mins


  • 250 ml Water
  • 1 tbsp Ghee/Dalda
  • 1 tsp Ajwain/Carom Seeds
  • 1 tsp Sesame Seeds
  • 1/2 tsp Turmeric
  • Salt
  • 250 gms Maida
  • Oil – Enough to fry


  1. Boil Water. Add everything except Maida and let them boil.
  2. Add Maida to the boiling water, switch off the stove and mix well.
  3. Knead the Flour well while it is still hot or the Chegodis will crumble.
  4. Spread a wet cotton cloth on the hot dough and knead along with the fabric. This step makes it easier to roll while the dough is hot.
  5. After the dough is kneaded well, take the Murukku maker, insert the mould with big holes. Apply some Ghee inside the mould and put the dough over it and press it over a plate or onto a table.
  6. Now take the cords and twine them into loops, sealing the edges and making small rings. Let them dry in the air for 30 mins.
  7. Prepare all the rings. In case you do not have a mould, make cords with the hand and then twine them into loops.
  8. Heat the oil, take a slotted spoon, put some Chegodi rings into the Oil and fry them well.
  9. Keep the spoon for a minute in the Oil and let them fry on a high flame. (Follow the tips on frying)
  10. Remove the spoon and let the Chegodi rings on a high flame for 3-4 minutes.
  11. Once they are fried well, remove them into a basket or spread them on a tissue. After fully cool, store them in a container.

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  • H
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  • S
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  • S
    Recipe Rating:
  • D
    Do not want to disclose
    We followed steps. 250 ml oc water and 250gms of rice flour..But when we put those rings in hot oil, they started to burst leaving both of us with serious 2nd degree burns on face and all over the body. We are recovering but wanted to let you know that others won't fall in the same situation as us...I understood that the rings started to burst because water was not enough when flour was mixed...nor sure whether it depends on the flour
    • X
      By the way, we tried many other recipes posted by you. Those turned out to be delicious and thank you for those recipes. This one went horribly wrong and I want to leg you know so that if you need to provide so.e tips to avoid bursting , others won't face similar situation ad is. Thank you
  • S
    Recipe Rating:
    Super chala bagunnai
  • S
    Super and tips use chesi chesthanu e sari
Chegodis | Chegodilu | Chekodi Recipe | Crispy Chekodi Recipe