Moong Dal - 1 cup
Rice Flour-2 cups
Cumin Seeds-2 tsp
Sesame Seeds-3 to 4 tbsp
Red Chilli powder-2 tsp
Salt to taste
Oil for deep frying
Wash and pressure cook the moong dal with enough water to cover it for 4 whistles.Mash the cooked dall until creamy and set aside.
Now add the butter,red chilli powder,cumin powder,sesame seeds and salt mix well.Combine with the rice flour and knead the dough till smooth or soft dough(don't add water)if necessary add little water.
Make small size balls.Take small size dough and roll into a thick rope which is approx 3 inch in length and form a ring by pressing the ends of the rope firmly.Prepare chegodis in this manner (as shown in the image) .
Heat oil in a deep frying pan on medium flame.Once oil gets heated gently drop the rings in batches.
Initially the flame needs to be high and when rings come up to the surface reduce the flame and cook till we get golden color on the chegodilu.When they slowly turn to 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 container.