In a wide bowl, take the rice flour, rava, and maida.
Add red chili powder, hot cooking oil, salt and mix well.
Slowly add water and knead it into a slightly stiff dough.
Let it rest for 30 mins. When you are ready to make, knead the dough again and pinch out small bits of dough. Keep it covered until you complete all the dough.
Now, roll over the board to form the Shells. Press it with slight pressure and roll it forward, the stiff dough will roll inwards to form a shell. Continue with all the tiny balls you have pinched out.
Heat a kadai with cooking oil and when hot, simmer to low flame, and deep fry the shells in batches until it turns golden on all sides.
Drain using a slotted ladle to a kitchen towel.
When it cools down, store the shells in an airtight container.