1 cup All Purpose Flour / Maida
1 tbsp Moong Dal
2 tbsp Oil
1 tsp Red Chilli Powder or as needed
1/2 tsp Cumin Seeds
A pinch of Baking Soda / Cooking Soda
Salt to taste
Oil for deep frying
Soak the moong dal in water for 30 - 40 minutes. Drain and set aside.
Combine the flour, salt. baking soda, red chilli powder and cumin seeds in a mixing bowl.
Add the warm oil to the flour and mix everything.
Add the soaked moong dal and combine.
Make a firm dough by adding water little by little.
Cover and set aside for 1 hour.
To make the chegodis, pinch a marble sized ball of the dough and roll between your palms to form a little thick rope.
Join the ends together and make a ring.
Cover them with a lid to prevent drying.
Heat oil in a pan for deep frying the chegodis.
When the oil is hot, slowly drop the prepared rings one by one.
Deep fry them on a low-medium flame until crisp and golden brown color.
Drain them on paper towels and let them cool completely.
Store in an airtight container and serve.