Wash the rice thoroughly and drain the water. Spread the rice evenly on a cotton cloth and allow it to air dry.
Soak all the dals (channa dal and urad dal) and red chilies in water for two hours.
Once the rice is dry, grind it into a coarse powder, similar to the consistency of rava (sooji).
Drain the water from the soaked dals and red chilies, then grind them into a fine paste.
In a heavy-bottomed vessel, heat some oil and add mustard seeds. Once they start to crackle, add the channa dal and urad dal, sautéing them until they turn golden brown.
Add the curry leaves and sauté for another minute.
Pour in the measured amount of water and bring it to a boil.
Once the water starts boiling, add the grated coconut, ground dal paste, and rice powder. Stir continuously to avoid lumps.
Continue stirring until the mixture thickens and leaves the sides of the vessel.
Transfer the mixture to a plate and let it cool slightly.
Once cooled, take portions of the mixture and shape them into rounds or ovals.
Place the shaped dumplings in a steamer or rice pan and steam cook them for 15 minutes, starting from when the steam begins to escape.
Serve hot with coconut chutney or sambar.
