Step 1

Cook rice with 1 ¾ cups of water. I used a rice cooker and let the rice cool.

Step 2

Heat a pan to dry roast the ingredients listed under masala powder.

Step 3

First add Urad dal and roast for few seconds until it is slightly dry and not wet anymore.

Step 4

To the same pan, add peppercorns and sesame seeds. Dry roast until almost light brown.

Step 5

Then add coconut flakes and continue roasting until all the ingredients are well roasted.

Step 6

Remove from fire and let cool.

Step 7

Grind to fine powder and keep aside until ready to use.

Step 8

When rice is cool enough to handle, add masala powder, ½ – ¾ tsp salt and mix properly.

Step 9

Heat butter and oil in a 9-10” nonstick pan.

Step 10

When oil is hot, add cashews and fry until cashews are brown. Remove and keep aside.

Step 11

In the same oil/butter add mustard seeds, urad dal, Chana dal, curry leaves, dry chili and hing(if using).

Step 12

Once mustard seeds splutter, add green chilies and saute for a minute or two. If not using hing, add crushed garlic at this point.

Step 13

Add rice and mix until tempering is blended. Fry for a minute or two until rice is hot and turn off the heat.

Step 14

Garnish with cashews and serve with papdams. I ate it as is with some yogurt to the side.