• Wash the sesame seeds and let drain. Transfer the sesame seeds on a cotton towel to absorb excess moisture.
• Heat a saucepan, and bring specified amount of water to a soft boil stage.
• Add red chili powder, salt, cumin seeds, to the boiling water. Turn off the stove, give it a good mix and add rice flour to this saucepan.
• Cover the saucepan, and let it sit for about 10 min.
• In a mixing bowl, add steamed rice flour, sesame seeds, carom seeds, and give everything a good mix. Taste and adjust the seasonings according to your taste preference.

  Note : It is easier to adjust seasoning at this stage when the mixture is dry.
• Gradually add cold water and make a tight dough.

  If you're making in large quantities, divide it into smaller portions to work with and keep the dough covered all the time, else it tends to dry.
• Take a portion of the dough and knead it for few minutes until soft and pliable. Now roll the dough into a thick log and divide into gooseberry size balls of the dough.

  Note : If you feel the dough is dry, sprinkle some water and knead again.
• Before we start making the chegodi, spread a large cotton cloth on the floor to place the rolled chegodi on it.
• Now take a stainless steel plate or a chapati peeta/wooden chakla or even clean kitchen countertop works , grease the surface with little bit of oil.
• Take a small dough ball. Using palm and fingers, lightly rub or roll the dough into a long ½” thick wide log.
• Now take one end of the log, gently fold the log into a circle to form 2 rounds. Gently pinch the other end of the log to the rolled chegodi to seal it.

  Slowly transfer the rolled chegodi onto the cotton towel.
• Repeat the process for remaining for remaining portion of dough, and keep them ready as you heat the oil in a wok/kadai to deep-fry.

Frying the chegodilu

• Once the oil is hot, put in a small piece of dough to check the temperature of oil.

  Note : The dough should float to the surface,as soon as you drop, That's the ideal heat.
• Reduce the heat to medium, gently slide in rolled chegodilu into hot oil. Do not overcrowd the pan with too many chegodilu at once.
• Once the chegodilu turn orangish-brown, and sizzling has reduced, that's when they are ready to be removed from the kadai.
• Take out the chegodilu using a slotted spoon or a garela pulla(a metal skewer), into a colander or plate lined with paper towel to remove excess oil.
• Let the chegodilu completely cool down, transfer them to a airtight container to store. These stay good for upto 3 weeks.
• Serve the chegodilu as a tea-time snack or just munch on them anytime.