Rice Flour 1 cup
Water 1 cup
Split Moong Dal (optional) 1 tbsp
Red Chile Powder (extremely hot) 1 tsp
Salt to taste
Oil for deep frying
Method of preparation:
Bring to boil a cup of water in a sauce pot, add moong dal and salt.
After a few seconds, remove from heat, add rice flour, red chile powder and cover.
Sprinkle water if needed and thoroughly message the above mixture into a soft dough.
Apply oil to hands, take lime sized balls out of the prepared dough.
Roll the ball into long strip with fingers and press the ends of the strip together to form the shape of a ring.
Prepare the remaining dough in the same manner into rings.
Heat oil in a deep frying pan on medium high.
Slowly drop the prepared rings into the hot oil in batches.
Fry rings on both sides until golden brown and remove onto absorbent paper.
Repeat the same with remaining rings.
Store the deep fried rings tight and serve as a tea time snack.
These rings stay fresh for a week.
Notes: If you take the rings out a little earlier while deep frying, make sure to finish eating them on the same day else they turn rubbery.