heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida.
Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour.
Add karamani. Simmer the flame and add the rice flour little by little as you mix with the other hand.
Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that.
When it forms as a lump, switch off the flame and transfer to another vessel.
By now the sweet dough would have cooled down.
Make equal sized balls, flatten in well greased hands and make a hole in the middle.
When you make hole, dip the finger in sesame oil to make it easier.