Wash the rice, drain and spread in a colander.

You can spread this on a cotton towel. No need to sun dry it.

Once it is dry pulse it in a mixie.

Pulse to rava consistency. This came to 1.5 cups.

You can store this in the refrigerator for 1 week.

Since it has moisture, fungus will form if left outside.

If you dry pulse the rice it won’t get pulsed evenly.

In a pan add 1 tbsp coconut oil and add mustard seeds.

Add urad dal and chana dal.

Let this turn brown

Now add ½ tsp asafoetida and add ginger green chili paste.

I pulsed 2 green chili and ginger in the mixie.

Now add 2 tbsp coconut.

Saute for 30 seconds

Now add 3 and ¼ cups of water. For 1 cup of rice rava use 2.5 cups of water.

Add salt.

Let this boil nicely.

Once it comes to a rolling boil, simmer and add the pulsed rice.

Mix well without lumps. It will be watery only but will get thickened once it is cooked well.

Cover and cook

Stir in between

Let the water evaporates fully, this took 10-12 minutes in a medium flame.

Switch off and cool completely

Grease your hands with oil and make small pidi kozhakattais

Place into a steamer

Cover and steam for 10 minutes.

Open and take out after 2-3 minutes

Serve with chutney or gotsu.