WATER - 1 CUP

firstly, in a large kadai take 1 cup water.

1

SESAME - 2 TBSP

add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp ajwain, 2 tbsp sesame seeds, pinch hing, 1 tsp ghee and ¾ tsp salt.

2

MIX & BOIL

mix well and get the water to a boil.

3

RICE FLOUR - 1 CUP

now add 1 cup rice flour and mix well.

4

ABSORBS WATER

mix until all the water is absorbed.

5

TRANSFER

transfer the mixture to a large mixing bowl

6

KNEAD DOUGH

wet your hand with water and start to knead.

7

BE CAREFUL - VERY HOT

be careful as the flour mixture will be hot.

8

SOFT DOUGH

knead until a soft dough is formed.

9

ROLL UNIFORMLY

now pinch a ball sized dough and roll gently.

10

FORM ROPE

roll to a thick rope greasing the board with oil. you can adjust the thickness by rolling gently.

11

JOIN ENDS

cut into pieces and join the ends.

12

DEEP FRY - HOT OIL

deep fry in hot oil keeping the flame on medium.

13

STIR OCCASIONALLY

stir occasionally, making sure to fry on low to medium flame.

14

FRY - MEDIUM FLAME

stir occasionally, making sure to fry on low to medium flame.

15

DRAIN OFF

drain off over kitchen paper to remove excess oil.

16

READY TO EAT

finally, enjoy chegodilu by storing in an airtight container for a month.

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