Soak a small gooseberry size of tamarind in warm water.

 Extract tamarind water from it using ½ cup water.

 In a wide bowl add the rice flour and salt.

 Pour the tamarind water and mix well.

 Sometimes all the water may get absorbed, it depends on the texture of the flour.

 The consistency should be slightly loose from the chapati dough.

 In a pan add oil and add mustard seeds and broken curd chilis.

 If you do not have mor milagai | curd chili, use the red chili.

 Once it splutters, add the rice dough mixture.

 Start stirring the dough.

 Break the lumps using the ladle.

 After 15 minutes, it will come to a sand-like consistency.

 Cook it at a low flame always.

 Switch off the flame.

 Serve hot. We love it with sutta appalam and sugar smeared on it.