• Wash the vegetable with water. Peel the carrots. Slice the vegetables into thin slices. The vegetables are optional, but add a nice volume to the dish.

Let us make the dough

• In a wide pan or kadai, heat 2 cups of water. When the water starts boiling, add salt and oil and reduce the flame
• Add the rice flour and using the whisk, whisk it well. A whisk works better than a ladle.
• The flour will start absorbing the water and forms a dough. Take it off the flame. Keep it covered for 5-10 minutes.
• When it comes to touchable warm, add a teaspoon of oil and knead it to a soft dough. Grease your hands with oil and start making small marble-sized balls out of it. 

Steam it

• Arrange the balls in a steamer or an idly plate and steam cook for 5-8 minutes. Switch of the heat. Let is sit in the hot steamer for another 2 minutes.   Take it out of the steamer. Let it cool well.
• Well steamed rice balls look glistening on top. Do not steam it for more than 10 minutes, there is a chance of it becoming dry.

Let us add the tadka

• Heat a oil in a wide pan, once it is hot, splutter mustard seeds, add hing, curry leaves, and chilies, sauté this for 30 seconds. Now add urad dal to this and saute until it turns golden brown.
• Now add sliced carrots and capsicums. Add salt to it, cover and cook for 10 minutes in a simmer flame.
• Remove the cover and now add the steam-cooked balls to it and mix together well. Add the grated coconut to this and Mix well. Let this sit on the stove for another 2-3 minutes for the flavors to mingle well.
• Take it off the heat and serve it warm along with your evening coffee/tea.