Saute the coarse mix till it is cooked. Add the coriander leaves. Leave it to cool.
Boil 4 cups of water, add salt and 1 tbsp oil.
Add one cup to the boiling hot water to the rice flour. Mix well with a spoon. cover with a lid and leave for 10 minutes.
Knead after 10 minutes into a smooth dough with excess of the water or a bit of dry rice flour.( these changes occur based on the type of rice flour you use)
Divide the dough into the desired number of parts and make smooth balls.
Flatten each ball, with hands or by rolling, and fill the daal mixture.
Fold it to make semicircle shape. Work the seams with oiled hands so as to seal the seams
Steam these pithas in a greased steamer till the daal filling gets cooked and knife comes out clean
Take out the pithas from the steamer and serve hot.
Notes
Leftover pithas can be frozen and used in cut forms with tadka