A very crispy and tasty snack with the flavorful spices in the form of a ring will rock your snack time.
Ring murukku or Chegodilu is a very popular snack in Andhra Pradesh, India. Though it is popular in that state, it is also a compulsory item in the menu of almost every bakery and snack shop in Pondicherry, India. It's ring shape and orange color make everyone to get attracted towards it.
Usually murukku or any fritter is made by mixing chickpeas and rice flour with enough water along with some flavorful spices. But this one is a bit different from other fritters. Green gram ( Pacchai Paruppu) with its skin removed and split into half is used to create a texture. Green gram has to be soaked in water for sometime ( Say 15 to 20 mins) so that when it's fried it gets a nice crispy texture.
In this recipe, I have used a store bought rice flour so I have dry roasted the flour before using it.
And black gram powder ( Ulundhu podi) adds a nice flavor too. This can easily be prepared in home by taking 2 handful of skin removed black gram, dry roasting it over slow and medium heat. Cool it down completely and grind it dry. Take a tbsp of it and use it in the recipe. Also water should be equally to rice flour and black gram powder. Only then the dough will form with correct consistency otherwise dough will be too dry and crack open when it's fried.
Butter is optional when making the dough. I have not used butter in this recipe as it will make the fritter very soft and absorb more oil which makes it more unappetizing. Black or white sesame seeds can be used. Make sure to check before deep frying the oil is not too hot as the green gram gives a burnt smell when it over fried.
Watch the video for easy recipe instructions below:
Recipe:
- Prep time - 15 mins ( To prepare the black gram flour ( Ulundhu podi / Urad dal flour)
- Cooking time - 30 to 40 mins
Ingredients:
- 1 cup Rice flour
- 1 tbsp Black gram powder
- 1 cup Water
- 1/2 tsp Cumin seeds
- 3/4 tsp Sesame seeds
- 1 tsp Ground Dry Red Chili Pepper ( Kashmiri Chili )
- 3/4 tsp Salt or Salt to taste
- 1/4 tsp Asafetida
- 1 1/2 tbsp Green gram ( Pacchai paruppu), Soaked in water for 15 to 20 mins
- 2 tbsp or more cooking oil
- Plain water in a bowl ( to wash and wet hands before rolling out the fritters)
- Oil for deep frying
Method:
- Slow roast the black gram ( skin removed) little more than the measurement stated above for 10 mins. Grind it dry and take a tbsp for the recipe.
- Soak the green gram (skin removed) in plain water for 15 to 20 mins.
- Roast the rice flour in low heat for 2 mins. Transfer it to another bowl in order to cool it down. Add the black gram powder in that.
- In a sauce pan add water, cumin seeds, sesame seeds, red chili pepper powder, salt, asafetida, oil. Let it boil for 1 to 2 mins in high heat.
- Add the rice + black gram flour and continuously stir well without lumps.
- Once the mixture is mixed, turn off the heat. Allow it to cool completely.
- Wet the hands in a bowl of water and make the mixture into a dough form. Add oil if needed.
- With little oil applied in hands, roll the dough into small balls with the diameter of 2 cms roll them into long strands of dough so you could make a ring out of it.
- Over medium heat, deep fry the rings slowly as it may take 15 mins for the rings to turn crispy. This can be sighted by the disappearance of the bubbles.
- Cool it completely and store it in an air tight container.
- Tasty and crispy rice fritter are ready to serve.
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