Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or a ladle, mix the flour with water by stirring it together. 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 chili 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, enough to fry 3 to 4 at a time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size 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, so that they don't separate 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 getting dried.

Check if the oil is the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 to 5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.

When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an airtight container for longer shelf life.