PREPARATION

1. In a bowl, add 155 grams flattened rice and 500 milliliters water.

2. Wash and drain the flattened rice properly.

3. Add 500 milliliters water again and soak for about 5 minutes.

4. Take a pan, add 50 grams carrots, 50 grams green peas and stir well.

5. Bring it to a boil.

6. Boil for 10 - 12 minutes on medium heat.

7. Remove it from heat.

8. Drain and keep aside.

9. Heat 1 teaspoon oil in a pan, add 1 1/2 tablespoons peanuts and roast for 2 - 3 minutes or until it turns golden brown in color.

10. Remove it form heat and keep aside.

11. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon white lentils, 1 dry red chili, 8 curry leaves and stir well.

12. Add 1 teaspoon ginger, 1 teaspoon green chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.

13. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.

14. Add 1/4 teaspoon turmeric and mix it well.

15. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon lemon juice and mix it again.

16. Now, add the boiled vegetables and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Then, add the soaked flattened rice and mix it well.

19. Add the roasted peanuts, 2 tablespoons coconut and mix it well.

20. Now, add 1 tablespoon coriander and mix it well.

21. Cook for another 3 - 5 minutes on medium heat.

22. Garnish with coriander.

23. Serve hot.