First, wash and soak the rice in sufficient water for a few hours.

Transfer the soaked rice to a mixie/blender, add sufficient water, and grind it into a coarse batter. The batter should be slightly thick.

Add salt and mix well.

heat oil

Add mustard seeds; once they crackle, add chana dal and urad dal. Sauté well.

Furthermore, add green chili, curry leaves, and asafoetida, then sauté.

Add coconut and mix well.

Pour in the batter and stir continuously until it thickens and comes together. If you pinch a portion, it should be non-stick and able to roll.

Turn off the heat and let it cool slightly until it is comfortable to handle

Shape into small balls once cool enough.

Steam the balls for 10–15 minutes until they are cooked through and have a glossy appearance.