Chegodilu (Rice Flour Rings)

Hi friends today i am posting is Chegodilu.This recipe from my mom.She prepares many variations of chegodis.For this recipe u need:

Ingredients:-
Rice Flour- 2 cups
Split Yellow Moong dal / Pesara papu  - 1/2 cup
Cumin seeds-2 tsp
Sesame Seeds-1/2 cup
Chilli powder-2tsp (acc to u r taste)
Ghee or Oil - 1/2 cup
Hing-2 tsp (Soak it in 1/2 cup fo water for 15 minutes )
Salt to taste
Oil for deep frying
Water- enough water for a soft dough

Method:-

Heat a pan with 1/2 oil or ghee.
Take a big bowl add rice flour,  now add hot oil into flour.Soak the hing in a water  for 15 minutes.

Now add chilli powder,sesame seeds,cumin seeds,salt,moong dal and hing powder water mix well.

Add few water to make soft dough.The dough like little bit thinner than chapathi dough.Adjust the salt and spice depending on your preference.

Take small lemon size ball and roll between your plams to form a thick rop.Bring the two ends to together and press to hold the both ends like a ring.

Make sure the ends are firmed pressed as not to give out during frying.

Put them on a cotton cloth.Continue with rest of the dough until you are done with the entire batch.

Let them to dry about 1 hr.

After 1 hr take the chegodis carefylly transfer into plate.

Heat a wide heavy bottomed vessel with enough oil for deep frying.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.

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 redce flame to lowthe chegodis will absorb a lot of oil so remember to keep flame on medium to high.

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.

Let it cool.Store it in a airtight container.

Serve with a cup of tea.