Wash and soak the moong dal in water for 30 minutes.

Grind the fresh coconut into a smooth paste by adding a little water.

In a saucepan, bring water to a boil and add a tablespoon of oil, soaked moong dal, hing, red chilli powder, salt, coconut paste, and rice flour and mix very well. This takes about 3 to 4 mins.

Switch off the flame and keep it covered for 5 mins.

When the dough cools down, knead the dough till smooth and soft.

Grease your fingers with oil and take a small lime size ball out of the dough.

Roll the dough ball into a thick rope and press the ends of the rope together.

Cover the dough rings with a lid to prevent drying.

Heat oil in a Kadai on medium flame.

Deep fry the dough rings in hot oil until they are golden brown in color. Remove from the oil and allow it to cool.

Store in an airtight container and serve as a snack.