Normally people boil the water and then add the rice flour. But I make it in a different way.  Here I would like to mention that the water requirement differs little bit as some rice absorbs more water and some don’t.  Hence we have to see and then add the water.  Keep a glass of hot water aside for emergency use. 

I used to mix the rice flour in the normal water to avoid forming lumps.  Then along with the oil and salt, keep on low flame and continuously stir it till you get a nice rice ball leaving the kadai.  In case you feel that the water is less, you can always use the hot water kept aside. Do not add cold water.



Allow to cool the same.  Then knead the same well by using little oil on your palm. 

Heat oil in a kadai, add mustard seeds, urid dal, curry leaves, asafetida powder, green chilly, coconut etc and mix it along with the maavu (flour) made and kept ready.  Knead again and make small long kozhukkatai out of it and steam it for 5-7 minutes.