Rinse the basmati rice three to four times until the water begins to clear.
Soak the rice in clean water for 1 hour and then drain it using a sieve or colander.
Allow the rice to drip dry in the colander suspended above a bowl for at least 30 minutes.
Transfer to the damp rice to clean paper towels and allow it to try for 2 to 3 hours.
Before finishing off your rice, wash and start soaking the split chickpea lentils allowing them to soak for no more than 15 minutes.
Toast the rice in a lightly oiled non-stick skillet over medium heat, constantly stirring to prevent sticking for 7 to 8 minutes until each granule breaks easily between your fingers.
Dispense your cup of toasted rice into a blender and pulse using short bursts repeatedly until a powdery, coconut-like consistency is reached.
Heat ghee or butter in a large saucepan or pot on medium heat and add the cumin seeds.
Once the cumin seeds start popping, drain the split yellow chickpeas (discarding the water) and add them and the asafoetida to your pan.
Saute while constantly stirring for 5 minutes before adding the prepared rice powder, otherwise known as ‘rava.’
Add 2 ½ cups of water and a tablespoon of salt and turn the heat up to high.
Once the water starts rapidly boiling, add the rava slowly while stirring to prevent lumps and turn the heat to low.
Bring the mixture to a simmer while constantly stirring to prevent sticking.
Lower the heat as far as possible and cover the pot or pan with a lid, allowing it to cook gently until there’s no more water left.
Remove the lid and stir thoroughly to prevent sticking before letting it cook covered for 15 to 20 minutes or until a sticky dough-like texture is reached.
Remove the hot dough and transfer it to a clean surface to cool down. Once cool enough to handle, knead well once to make it pliable.
Oil your hands and shape roughly 20 to 22 lime-sized balls from the dough.
Steam the rice balls in either an electric steamer, stovetop steaming pan, or a pressure cooker steamer for 7 to 10 minutes, gauging when they're done by how hard they've become.
