In a bowl, whisk together rice flour, buttermilk and salt. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and whole dry red chilies. Allow it to splutter.
Add chana dal, urad dal, curry leaves, green chilies and asafoetida. Saute for a few seconds and add the rice-buttermilk mix.
Keep stirring continuously on a medium flame till it gets thick and leaves the sides of the pan.
Garnish with coriander leaves and serve with tomato chutney, coconut chutney or some idli podi (Gun powder) sprinkled over it.
