To begin with Segdalu recipe, heat a kadai on medium flame, add chana dal, moong dal and sesame seeds and dry roast it for a couple of minutes or until they turn into a light brown colour. 

Once it changes its colour, add the semolina, hing, red chilly powder, turmeric powder, green chillies in the same pan.

Roast for about 5 minutes, before you add the water. 

In a saucepan; heat the the water until it comes to a boil.

Add the hot water to the sooji and mix vigorously until there are no lumps. Cover and cook the Segdalu mixture for a couple of minutes. 

After 2-3 minutes add the chopped coriander leaves and adjust the salt according to your taste. You will have a upma like consistency of the Segdalu mixture. Once you have that, turn off the heat.

Transfer the segdalu mixture into a plate and let it cool down for a few minutes. 

The next step is to make the balls out of the mixture. Grease a little oil in your palms and make small lemon sized balls out of the Segdalu mixture. 

Spread the sesame seeds on a plate. 

Make a log of the Segdalu mixture and then roll the log over the sesame seeds so that the Segdalu log get coated with the seeds all over it. Once its well coated join the edges to make it appear like a bangle.

Follow the same process for the remaining Segdalu mixture until you get many bangles.

Preheat  oil in a deep fry pan and and gradually slide a 2 to 3 Segdalu bangles into the kadai. Ensure they dont break and retain their shape.

Deep fry on medium high heat until the Segdalu turns into a golden brown colour. It will have a crisp outer and a soft inner.  Once done remove the Segdalu using a slotted spoon and drain on absorbent paper and serve hot.

Serve Segdalu with hot Masala Chai and Sweet and Spicy Tomato Chutney for a tea time chat with your friends and family.