PREPARATION

1. In a blender, add 200 grams boiled rice and blend well.
2. Transfer this into a mixing bowl, add 1 teaspoon salt, 200 grams rice flour and knead it into a smooth soft dough.
3. Take some mixture in your hands and shape it into a ball. Keep aside.
4. Heat 1.4 litres water in a heavy skillet, add the prepared rice balls in it and stir well.
5. Bring it to a boil.
6. Boil for about 5 - 7 minutes on medium heat.
7. Remove it from water and keep aside.
8. Heat 25 milliliters oil in a heavy skillet, add 1 tablespoon mustard seeds, 5 green chili, 10 - 12 curry leaves and stir well.
9. Then, add the boiled rice balls in it and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Add 1 tablespoon coriander and mix it well.
12. Remove it from heat and keep aside.
13. Heat 1 teaspoon oil in a pan, add 4 green chili, 12 - 14 curry leaves and stir for 2 - 3 minutes.
14. Remove it from heat.
15. Take a toothpick and prick a curry leave and green chili in it.
16. Now, prick the toothpick inside the rice ball.
17. Serve.