Wash the rice well in water and spread it on a dry cloth or paper and let it dry for 1 hour.

Grind the above dried rice coarsely(it should be like rava). Keep it aside.

Heat oil in a kadai or a pan.

Add mustard seeds, dhals and red chillies.

When it starts spluttering, add water, asafoetida, curry leaves and salt.

When it begins to boil, add the coarsely ground rice.

Keep the flame on medium heat and keep mixing.

When it becomes thick(like upma), switch off the gas and add the grated coconut to it and mix well.

Keep it aside for sometime, till it becomes warm enough to be handled with hand.

Spread sesame oil(nallenna) on both hands.

Make oval balls with the mixture made.

Grease the idly cooker plates with the sesame oil.

Place the oval balls in the idly cooker and steam for 25 mins.

:- Serve hot with coconut chutney or kadala curry.

:- The rice used here is Sona Masoori. The quantity of water to be used may vary depending on the type of rice used. This is usually made with raw rice(pachari). But it can also be made with par-boiled rice.