2 cups granular Rice flour
3/4 cup Moong dal
2 Green Chilies
Few Curry Leaves
Dry grind rice into a fine granular texture. It can be sieved so the rice flour separates from it.
In a non stick pan take 2 tsp of oil and fry 1 tsp urud, 1tsp channa dal, few mustard seeds, jeera and 1 red chili. Then add chopped green chilies, ginger and curry leaves.
Then add 3:1 ratio of water for the rice flour and bring to a boil and add salt and moong dal. Cook on medium flame until the dal is semi done and then add the rice flour. Add 3 tsp of oil and cook on low flame with the lid on.
It can be mixed occasionally, as it cooks, a nice crust forms to the bottom of the pan. The crust is the best deal.
Let cool and serve with Magai perugupachadi. Dab the crust with oil and eat it.