Ingredients
rice -1.5 Cup
1 or 1 + 1/4 cup water
2 tbsp cooked moong dhal / roasted gram powder
Cumin / Jeera - 1 tsp
1/2 tsp chili powder
1/4 tsp turmeric
1 tsp sesame(optional)
pinch of asafetodia
salt
Preparation
Add 1 cup of water to a pan along with 1 tablespoon of butter,1 tsp jeera, cooked moong dhal and 1/2 tsp of chilli powder.
You can add up to 1 tsp of chilli powder if you'd like it spicy.
When everything is ready to boil, add the salt and a large pinch of asafoetida. Add roughly 1.5 cups of rice flour to the boiling water in small batches when it begins to boil. The flame can be put out.
Cover the mixture for about 10 minutes.
After 10 minutes, add the sesame to the mixture, oil your palms, and thoroughly knead to form a smooth dough. Make a ball of dough the size of a lemon, roll it into a thick rope, and connect the ends to form a loop. Repeat it with the remaining dough.
Take a pan, add oil, and once it is heated, turn the flame down to medium. Fry the rings in small batches over a medium flame until they are pleasantly browned and the bubbles have completely vanished. Drain any excess oil with a paper towel.