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by Sharmili Leave a Comment
Ring Murukku is a popular South Indian snack which is prepared on the occasion of Diwali. This Ring Murukku is also known as Chegodilu in Telugu. The shape of the murukku is small round in shape and this is not kodubale which is popular in Karnataka.
Ring Murukku is prepared mainly using rice flour whereas kodubale is prepared with both rice flour and all-purpose flour. This ring murukku is crispy, airy and crumbles in your mouth without any effort. Kids enjoy this by placing ringsin each finger and munch it. Making of ring murukku is time-consuming as we need to make each and every ring separately. If you have helping hands to make ring then you can make this recipe in no time. But this is worth trying at home.
You have to follow this steps to get the best result:
- Once the dough is kneaded properly, close it with a damp cloth in order to avoid dryness.
- Make all the rings at a stretch and keep it ready. Also, cover the prepared ring with a damp cloth so that it doesn’t get dried.
- If the prepared dough is too thick you will not be able to make the shape and the dough starts to break. If the prepared dough is very soft you will be able to make rings but while frying it drinks lots of oil. So keep the dough in chapati dough consistency.
- Once all the rings are ready, heat oil and cook rings in batches. Do not overcrowd.
- Cook the rings on medium-low flame until both sides turn crispy.
Enjoy the video of Ring Murukku. Subscribe for more videos.
Now let us see how to prepare the recipe.
Ring Murukku Recipe | Easy Chegodilu - Andhra Special Print Recipe
Crispy and crunchy Ring Murukku.
- CourseEvening Snack
- CuisineSouth Indian
| Servings | Prep Time |
| 3 Cup approx | 20 minutes |
| Cook Time |
| 30 minutes |
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| Ring Murukku Recipe | Easy Chegodilu - Andhra Special Print Recipe Crispy and crunchy Ring Murukku.
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Ingredients
- 1 cup Rice flour Idiyappam flour
- 1.5 cups Water
- 2 tbsp Moong dal/Paasi paruppu soaked for one hr
- 1/2 tsp Chili powder
- 1/2 tsp Sesame seed/Ellu
- 1/2 tsp Cumin seeds/Jeera
- 1/4 tsp Asafoetida/hing
- 1 tbsp Butter
- salt to taste
- 2 cups oil to deep fry
Servings: Cup approx
Instructions
In a kadai add one and a half cups water and bring to boil. Once water starts to boil add soaked moong dal, chili powder, sesame seed, cumin seed, hing, butter, salt and mix well. Then add rice flour in the boiling water and mix thoroughly without any lumps. You will be able to make the ball.
Transfer the prepared dough in a wide bowl and knead it thoroughly. If you feel the dough is breaking add little hot water and knead again. Bring it to chapati dough consistency. Take a gooseberry size dough and roll it into a thin strip as shown. Then join the corners and seal it properly and make it into the round shape as shown.
Make and keep ready the remaining rings too. Now place another kadai and add oil. Once oil gets heated add the prepared rings one by one. Do not overcrowd. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining dough. Let it cool and store it in an airtight container.
Recipe Notes
- Use any good brand rice flour.
- If you feel the dough is breaking while rolling add little hot water to the dough, knead again and then make rings.
- Cook few rings at a time on medium-low flame only.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
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Crispy and airy Ring Murukku is ready to relish.
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