Put grated coconut, cumin, coriander seeds, red chillies and curry leaves in a mixer and grind to make fine paste. Don't add any water to grind.

Next transfer the ground paste to a wide bowl. Add rava, wheat flour and salt to this. Combine everything well. Add water in steps, little by little and make pliable dough. I used up almost 1/2 cup water.

Cover the dough with a damp cloth for about 10 minutes. Next add 4 tsp of hot oil to the dough and knead once again.

Next pinch lemon sized dough and roll between your palms to shape like a rope. Join both ends together to form a ring. Repeat this process with rest of the dough. Heat enough oil in a wok and deep fry the ring murukku in batches. When they turn little brown remove from oil and drain.

Shree Krishna Janmashtami special rava ring murukku is ready.

You can substitute red chillies by green ones.

The dough should be stiff and not loose. If the dough has turned too stiff, you can sprinkle a tsp of water.

To check the oil temperature, drop a small pinch of dough. If it raises to top immediately, the temperature is right. Keep the flame in medium heat and deep fry the murukku.

Get the ring murukku ready in batches and carefully drop them in to oil. When they are frying, get the next batch ready.

Store them in airtight container once they cool down to room temperature. This way crispiness lasts longer.