Soak rice for 20 minutes. Boil water in a saucepan with 0.25 tsp of salt. When the water starts boiling add the soaked rice and cook until all the water absorbed by the rice completely. Spread cooked rice on a wide plate and allow it to cool.

In a separate pan heat, a tsp of oil add mustard seeds and allow it to splutter.

Add urad dal, channa dal, asafoetida, dry red chilies, curry leaves and saute until the urad dal color changes to golden brown and the hing loses its raw smell. Add grated coconut, sprinkle a pinch of salt and saute until the coconut color changes slightly golden brown.

Add the cooked rice and mix well. Check for the salt now and add accordingly.