Rice Flour : 1 Cup
Moong Daal : 1 tbsp
Ajwain Seeds (Carom Seeds or Bishop's Weed): 1 tsp
Red Chili Powder : As per Taste
Salt to Taste
Water : 1 & 1/2 Cup
Oil for Deep Frying
Boil water in a sauce pan. Add moong dal and salt in it. Let it cook for 5 minutes.
Remove sauce pan from the heat, add rice flour, red chili powder and ajwain seeds. Mix it thoroughly and cover it.
After 5 minutes, remove the cover, mix above mixture and make a soft dough. If needed add some water.
Apply oil to hands and make lemon size balls of the dough. Roll the ball on any flat surface to form long strip.Cut the long strip and press the ends to form a ring. Follow the same procedure for remaining dough.
Heat oil in a kadhai (deep frying pan) and slowly drop some rings into the oil. Fry these rings until golden brown. Repeat the same procedure for remaining rings.
Store these rings in air tight container. These rings will remain good for at least a week. This is a very good tea time snack.