Take one kadhai. Add water. Brind a boil. Add salt, black pepper and oil. Stir well.

Add rice flour. Stir continously so that no lumps form. Cover it with lid. Off the flame. Let it cool. Make thin rolls.

Now take one vessel. Add 1 glass of water. Bring a boil. Put one still strainer. Place all farras on strainer. Cover it with one plate. Steam it for 7-8 minutes on medium flame. Off the flame and let it cool.

Heat oil in a kadhai. Add mustard seeds and cumin seeds. Once it crackles add curry leaves and green chillies. Saute for 20 seconds. Add rice farre. Sprinkle red chilli powder. Stir well. Saute for 1-2 minutes. Switch of gas.

For curd chutney dip: add 2 tbsp chutney in 1/2 cup curd. Mix well.