Name: Crispy Chegodilu: Authentic South Indian Savory Rings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Water; 1.5 tsp Salt (or to taste); 1 tsp Chili Powder (adjust to your spice preference; deggi mirchi preferred, red); 1/2 tsp Carom Seeds (ajwain); 1/2 tsp Cumin Seeds; 1 pinch Asafoetida (hing); 150 gm Rice Flour; 2 tbsp Oil (for frying; use a high smoke point oil like peanut or vegetable oil)

Crispy Chegodilu: Authentic South Indian Savory Rings

Ritu Arora

UpdatedJuly, 2025

25 minutes

1215 reads

4.60 from 5 votes

South Indian

About Crispy Chegodilu: Authentic South Indian Savory Rings

Chegodilu, a beloved South Indian snack, offers a delightful crunch and bold spice profile. These savory rings are a popular tea-time treat and festival favorite in Maharashtra, Andhra Pradesh, and Karnataka. Their simple yet satisfying flavor makes them a perfect addition to any gathering.

This recipe unveils the secrets to creating perfectly crispy Chegodilu. Using a basic blend of rice flour, spices, and water, you'll achieve a texture that's both light and incredibly satisfying. The earthy aromas of cumin, carom seeds, and asafoetida combine to create a uniquely delicious snack.

Whether you're a seasoned cook or a beginner, this recipe is designed for ease and delicious results. Prepare to be transported to the heart of South India with every bite of these golden-brown rings.

30-Day Indian Vegetarian Weight Loss Meal Plan

Stop Thinking About What to Cook Every Day

Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.

Explore Meal Plans

Recipe Time & More

Prep10

Cook15

Total25

Calories84 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Salty Spicy

Ingredients

For the Chegodilu Dough

▢ 1 cup Water
▢ 1.5 tsp Salt or to taste
▢ 1 tsp Chili Powder adjust to your spice preference; deggi mirchi preferred, red
▢ 1/2 tsp Carom Seeds ajwain
▢ 1/2 tsp Cumin Seeds
▢ 1 pinch Asafoetida hing
▢ 150 gm Rice Flour

For Frying

▢ 2 tbsp Oil for frying; use a high smoke point oil like peanut or vegetable oil

Start Focussed Cooking Mode →

Instructions

Prepare the Spice Mixture

Combine water, salt, red chili powder, carom seeds, cumin seeds, and asafoetida in a saucepan. Add a teaspoon of oil to prevent splashing. Bring to a boil.

Add the Rice Flour

Once boiling, gradually add the rice flour, stirring continuously to avoid lumps. Continue stirring until a thick, smooth dough forms.

Knead and Shape the Chegodilu

Remove the dough from the heat and let it cool slightly. Knead lightly until it's pliable. Roll the dough into small, rope-like strands. Form these strands into rings or any desired shape.

Fry the Chegodilu

Heat oil in a deep pan or kadai over medium-high heat. Carefully add the Chegodilu rings and fry until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Serve and Enjoy

Serve the crispy Chegodilu hot with tea, coffee, or as a snack.

Recipe Notes

Expert Tips for Perfect Chegodilu

For extra crispiness, allow the dough to cool completely before shaping and frying.
Don't overcrowd the pan when frying; fry in batches to ensure even browning and crispiness.
Adjust the amount of red chili powder according to your preferred spice level.
Experiment with adding other spices like turmeric or black pepper for a unique twist.