Knead the rice flour with water, salt and a little melted jaggery. Make pea sized balls out of the dough. Keep it aside.

Boil 1 liter water and mix in the tiny rice balls with the hot water.

Once the rice ball gets well cooked, mix in the remaining melted jaggery, cardamom and cumin seeds. Cook it for 10-15 minutes.

Mix 2 tbsp rice flour with the coconut milk to make it thicker. Pour this mixture to the rice ball mixture and let it simmer in low flame for 5-10 minutes more or till the curry attains a thickness.

Serve it as breakfast or as an evening snack or during braking fast.