1Wash, soak the rice for 30 minutes and drain all the water. Spread on a paper napkin to dry out for an hour.
2In a blender, grind it to a coarse rava and then sieve it. Use the rava which is in sieve.
3Heat oil/ghee in a saucepan over medium heat. Add cumin and asafoetida. Now add in the soaked channa dal, salt and stir for a minute.
4Add water and bring to a boil.
5Reduce the heat, add rava slowly into the boiling water and keep stirring until the rava absorbs all the water.
6Cover with a lid and after a minute turn off the heat.
7After 15 minutes, with wet hands make small balls while it is still hot. Sprinkle some water if rava is too hard or breaking.
8Use an idli steaming stand or any perforated plate to steam these rice balls. Place rice balls on the plate.
9Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 8-10 minutes (without the whistle).
10Serve with chutney of your choice.