Soak the moong dal in water for 30 minutes. Drain and set aside.
In a wide and heavy bottomed vessel, boil one cup of water. Then add the soaked moong dal, salt and a tablespoon of oil to it. Bring it to a boil.
Reduce the flame to low and slowly add the rice flour to the boiling water.
Combine the flour with water by stirring it well. Turn off the flame.
Cover the vessel with a lid and keep it aside for 10 minutes.
Let it cool completely.
Once cool, add the red chilli powder, sesame seeds and cumin seeds and mix well. Knead the dough till smooth.
To make the chegodis, grease your hands with little oil and pinch a marble size ball of the dough and roll between your palms to form a little thick rope. Join the ends together to make a ring.
Cover them with a lid to prevent drying.
Heat oil in a pan for deep frying. When the oil is hot (not smoking hot), slowly drop the prepared rings one by one.
Deep fry them until crisp and golden brown color. Drain in kitchen towels and let them cool completely.
Store in an airtight container.