Andhra murukku/Ring Murukku/Chekodi/Chegodilu for ICC

This is my first time I made this crunchy South Indian snack. I remember my grandma making this during festivals. This has various names whatever it may be called, it is something you can keep munching on along with a hot cuppa tea!
When Srivalli announced this months Indian Cooking Challenge, I was scared to try this out since I have never tried many deep fried snacks earlier. But this was a sure hit in our household and I will be making this often.

Coming to the recipe as given by Valli..

Ingredients

Rice flour - 3/4 cup
All purpose flour/ Maida - 1/4 cup
Ghee - 2 tablespoon
Ajwain - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Sesame seeds - 1/4 teaspoon
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

Directions
Boil 1 cup water in a bowl, add salt to it.

When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover.

Once it cools, knead it to form smooth dough.

Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings.

Heat oil in a heavy bottomed vessel. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -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 air tight container for longer shelf life.

Munch along with tea!!
Sending this to WYF:Teatime snack hosted by EC.