Andhra Pindivanta – Chegodilu – Savory Snack


A gem among Andhra traditional snacks is Chegodi. Golden in shade, speckled with spots of white sesame, moong dal and cumin, crunchy with an irresistable addictive taste – that’s chegodi, my all time favorite munchies along with janthikalu, especially during travels. If there is a contest for the best traditional Andhra snack, the odds favor ‘Chegodi’.:) Even the most experienced home cooks sometimes have a hard time getting the perfect crisp chegodi. The recipe I am posting today is a tried and tested one and one of the many variations of chegodis Amma prepares. A favorite of our family and a regular evening snack with tea.

Chekodilu ready for deep frying

Rice flour is the main ingredient and moong dal adds crunch while chilli pwd and cumin seeds add flavor.

Chegodilu (Chekodi) Recipe

Recipe Source: Amma

Prep & Cooking: 1 hr 30 mts

Cuisine: Andhra



1 cup rice flour

1 cup water

1 1/2 tbsps yellow moong dal/pesara pappu (soak in water for an hour)

1/2 tbsp cumin seeds

1 tsp sesame seeds

1 tsp red chilli pwd

1 tbsp ghee or oil

salt to taste

oil for deep frying

1 Boil water, add salt, ghee and moong dal. Add the rice flour, combine with water by stirring it in and turn off heat immediately. Cover with lid and keep aside.
2 Once cool, add chilli pwd, sesame seeds and cumin seeds and combine with the rice dough. Knead the dough till smooth. Test the dough for salt before preparing chegodis.
3 Apply oil to your fingers and pinch a small lemon size ball of the dough and roll into a thick rope which is approx 3-4 inches in length and form a ring by pressing the ends of the rope firmly. Prepare chegodis in this manner (as shown in the image above) and place lid over them so that they don’t dry.
4 Heat a wide heavy bottomed vessel with enough oil for deep frying and once the oil is hot, place the chegodis one by one into the hot oil, you will find the oil froth up in bubbles. Let the chegodis fry on high flame till they rise to the surface.
5 Once the chegodis rise to the surface, turn heat to medium flame and cook the chegodis till they turn a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness. It does take a while to fry the chegodi, hence patience is required. If you reduce flame to low, the chegodis will absorb a lot of oil so remember to keep flame on medium to high.
6 When they slowly turn to a golden color, turn them over gently to the other side and cook to a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool. Cool completely before storing in an air tight metallic container.


There are many variations to prepare chegodi. You can replace the chilli pwd with green chilli paste or green chilli-coriander leaves paste. You can add vaamu or ajwain (avoid cumin and moong dal if adding ajwain and use red chilli pwd).

Chegodilu ~ stored in stainless steel dabba

Andhra Pindivanta – Chegodilu – Savory Snack

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  rice flour


38 thoughts on “Andhra Pindivanta – Chegodilu – Savory Snack

  1. Wow.. Sailu.. This looks awesome.. !! Idhi na favorite snack ๐Ÿ™‚ and your pictures are just too tempting.. I am feeling hungry for it now..
    I hope you are sending it over to the event I am hosting..

    1. Her recipie to make chegodis is perfect. I would like to share one thing for those who are complaining that the chegodis are getting softened after a day. Before making the rings allow the dough to rest for atleast for 6 hrs then make the rings allow them to rest for atleast one hour. Add baking soda to the above recipie and food colour (optional). Fry the rings until the oil stops sizling. take out the rings allow them to dry them until you feel that they are crispy (To check that break a ring and check the softness of the chegodi. This is all out of my personal experiences.

  2. It seems like you read my mind :). I had this snack whenever some of my friends used to come back from their native. I love this snack too much but didnt know the name. Yday I was searching for them on internet.. cool. Thank you so much :). I am going to make this in 1-2 days :).

  3. Dear Shailu,


    1. I know about KOYYA ROTTI from one of my aunties. The same stuff which is used by shailu can be used for this. And the only thing is, on a dosa tavva, once it is hot, apply a bit oil all over and spread a bit more than lemon sized dough to a round shaped and heat it both sides by applying oil :)-

  4. Hi Sailu,
    In the evenings after coming from school
    we put this chekodis into tea and take one by one by spoon.
    Now you refreshed my childhood memories.
    Lot of thanks Sailu.

  5. It doesn’t matter what time of day I see your blog, even if I am satiated and so full I can’t think about eating another bite- but once I see your photos I am drooling!!! Oh this is so tempting!

  6. awesome!! this 7 pm hunger isnt helping me….its ages since i ate these….and i think i will take the easy route out and buy some!!

  7. hi sailu
    really tempting.planning to make this for diwali.
    have some doubt .what is the temp of should be hot or boiling.

    looking forward for ur reply.

  8. Sailu,
    I tried out this recipe yesterday, unfortunately it was a very traumatic experience. The pesulu that I soaked and boiled the water, popped out of the rings so bad, the hot oil actually splashed very close to my eye and gave me a 2nd degree burn.

    Just for the record, I love your site and love your recipes, but I still wanted to post this comment out so others are not injured as I was. The doctor said the water content in beans and lentils tend to do that when it gets in contact with hot oil.

    Let me know if I did anything wrong, I’m very surprised others who tried the recipe did not have the lentils popping out. I would be curious to know what I did wrong.

    Would appreciate a response.

    1. I had the same experience. Luckily my husband was there to save me from the burns. His hands were burnt with the oil. I baked the rest and they turned out well. The problem is with the moong dal. Its better to avoid or add it without soaking into the oil like some people did.

  9. sailu,
    thanks 4 ur chegodi i tried. it came very nicely. yellow moongdall i wont soak it. i keep directly in hot water. it never popped. once again thanxs for nice recipe.

  10. Hi,

    Where can i buy the best chegodilu in Hyderabad? Can you pls give me any shops and their addresses where I can buy couple of packets. Its mouth watering…


  11. Hi,

    I am raji. I prepared chegodilu yesterday. It was very nice and crispy. But it turned out oily the next day. I would like to know why it turned oily?

  12. Sailu garu!!ivala try chesanandi chegodilu methhagaa vachhayi. pindi baaga gattiga undala? sagam chesi methhaga unnayani aapesanu. yemayyuntundantaru? thks for the recipe.

  13. I tried ur recipe for Chegodi, they came out awesome. The pic r really beautiful.
    I came across ur blog when I was searching for rice based snacks as my daughter was allergic to wheat, ur recipe was really good and easy to make.

  14. Hi,

    I tried these yesterday and when i was trying to form the rings the dough was very brittle and i could not form the rings.Do you know why this happened ?

    1. My mom says that if the rice flour is coarse, the dough will become brittle and the chegodis will break. Rice flour from a mill is ideal and if your flour is brittle and you don’t have access to softer flour, add 1 tablespoon maida to your rice flour. Hope this helps. ๐Ÿ™‚

  15. Hi Shailu, like Raji, Foodlover & Swapna, my rings too were brittle and couldnt be shaped round. Finally just rolled them like cigars and fried. They were ok on day 1 but on day 2, they became v. oily and soft. Do reply as to why u think this may have happened. A few of us might want to try again but want to learn where we went wrong….thanks!

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