This dish is eaten as a snack and advised not to be consumed in large quantity. It is very delicious to eat and easy to make. Traditionally it is rolled out as a poppadom dried in the sun and stored in an air tight container to be fried or roasted with Indian food or as a snack.
In a bowl put the rice flour and set a side. In the saucepan add the water and bring it to boil. Put the rest of the ingredients. Stir until the water changes the color. Turn off the heat and add the water slowly to the rice flour. Mix the mixture until it is soft and not too hard. If you still have a little water remaining you can add some more flour if you prefer.
When the mixture is a little cool not cold it can be divided into small cricket size balls( 5 balls ). Indent each ball with your for-finger dipped in water.
Prepare a steamer. You can either steam cook these in a steamer or create a steamer by using a large pan half filled with water. Put a small pan in the water and use a metal plate.
Lightly grease the plate and place the rice balls in the plate, cover and cook for 10 to 15 minutes. Insert a knife in one of the balls after cooking time. if it is clean then it is ready.
This can be eaten hot with a couple of drops of oil.