In a deep pan, boil water, then add salt, ghee and moong dal.
Bring it to boil, simmer and slowly add the rice flour. Stir well.
When the flour is mixed and done, turn off the heat immediately.
Cover with lid and keep aside for 10 to 15 mins.
Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well.
Knead till you get a smooth dough.
Adjust the salt and spice depending on your preference.
Heat a pan with oil. Simmer once it gets hot.
Grease your fingers with oil and pinch out a small lemon sized ball and roll between your palms to form a thick rope.
Bring the two ends to together and press to form a circle.
Ensure the ends are firmly pressed as not to give out during frying.
Continue with the rest of the dough until you are done with the entire batch.
You can either cover it with a plate or a cloth to prevent the dough from drying.
Check if the oil is at the correct temperature, by dropping a tiny bit into the oil.
Then gently slide the rings or the chakodis in batches of 4 or 5.
The flame has to be on high until the chakodis surface, then lower the flame to medium.
When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool before serving.
Recipe courtesy: Dhivya Karthik
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.