Segdalu Mom Style/Bala/mettani chegodilu/uduku chegodilu/Odisha Food/bajji/Khadu/ roshniscuisine
You can watch the video recipe here
Few months back I have uploaded Segdalu recipe…all of my frndz n viewers like this as it is a new recipe to most of them.The mothod I have shown in that recipe which I do regularly…but this time I will show my mom style and this I feel the method is more easier.So this recipe is dedicated to my sweet mom.So my frndz who wanna to make this recipe at home now it is more easy for them to do. It is a popular snacks recipe from south of Odisha and it is the most favourite dish of my dear husband.So lets get startedthe recipe
Preparation Time 10 min
Cooking Time 10 min
Frying Time 4 min per batch
Serving Persons 4
2 cups rice flour
2 tbsp sooji
4 cups water
2 tbsp chana dal
2 tbsp moong dal
1 tsp hing
2 tsp red chili powder
1 tsp turmeric powder
3 to 5 green chilies chopped
12-15 curry leaves chopped
1/4 cup chopped coriander leaves
salt according to taste
2 tsp oil to grease the hand and rolling board
sesame seeds for coating the dumplings
Oil for deep frying
In a broad vessel take the water,chana dal,all spices,gren chili,cury leaves,hing and salt.
Mix these well and start boiling.
When it starts boiling,add the moongdal.
Next add sooji rava and stir it simultaneously how er are making upma.
Carefully put the rice flour on boiling water and put all the chopped coriander rleaves on it.
After osme time you will observe the water start boiling from the sides and due to the steam the rice flour is cooked.
Let it cook minimum for 3o min like this way,no need to stir it .
After 30 min,turn off the flame. And stir it so that all the rice flour mixed properly with the water mixture and form a soft dough.
Sprinkle some sesame seed on plates.
Grease your hands,rolling board with oil.
Now make lemon size dumplings and place them on the plate.
Roll the dumplings so that it is weasily coated with sesame seeds,no need to coat one by one.
Meanwhile heat oil for deep frying.
Take one coated dumplings a nd roll it on rolling board to make a log shape.
And connect both the ends to form a bangle shape,in this way make other dumplings.
Deep fry them in low to medium flame till it gets light golden brown.
It is crispy from outside and soft friom inside,so for this just make the log little thicker.
Remove to an absorbent paper so that excess oil is drained out.
Serve hot with tomato sauce…we had this with our favourite tomato chutney.
Jus t grinf the tomatoes with grrenc hili,sesame seeds a nd salt…its done.
If u want to make in large quantity for a party,make the dough one day before and keep in freeze.
Just 3-4 hrs before make the segdalu bangles and when party start fry them.
It is similar to Andhra dry snack recipe chegodil…it is crispy,but segdalu is crunchy form outer side and soft,moist from inside.
If you feel the dough is little dry,you can add little hot watern and mix it.
You can adjust the spice level by varying the green chili and red chili powder.
By adding sooji,the segdalu is more crispy from outside.
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