In a large deep seasoned wok ( the rice rava tends to stick , use well seasoned wok) add the oil and slowly bring it up to warmth.
Add the mustard seeds. When it splutters add the urad dal and channa dal.
As they turn golden add in the chillies and curry leaves followed by a pinch of asafoetida.
Add in the 2,5 cups of water, approximate amount of salt and bring to a rolling boil.
Reduce the heat to a simmr and slowly stir in the rice rava. Make sure no lumps are formed. Keep stirring.
Cover and simmer for three minutes. The water gets absorbed very fast.
Once the water is absorbed mix well and sprinkle the grated coconut.
Remove the cooked upma onto a large plate and spread it out so it can cool.
Once cool to handle, shape the mixture into balls or ovals.
This mixture will approximately yield 10 medium sized balls
Set water in a steamer and add the balls on a steamer tray.
Do not overcrowd.
Steam for 15 minutes.
Serve hot with chutney and grated jaggery.