Pulse the grated coconut in a mixer grinder for 2-3 seconds - it should be coarse and not a paste. Remove into a bowl. Add the rice rava, salt to taste and the water to make a batter of flowing consistency. Keep aside for 5-7 mins.

Heat oil in a heavy based kadhai/wok and add the mustard seeds. When they stop spluttering reduce the heat and add the urad dal and methi seeds and let them turn slightly golden.

Add the rava batter and on a medium low heat cook stirring continuously until the mixture comes together into a mass (thickens up and leaves the sides of the pan). Take care to see that the mixture does not stick to the base and turn brown.

Remove pan from heat and allow to cool for a couple of minutes or until you are comfortable enough to handle the mixture. Don't let it cool down too much or else you won't be able to make the dumplings.

Pinch out lemon sized (Indian lemon) portions and roll them between your palms to form smooth, crack free dumplings and press slightly with your thumb in the middle to form a dimple. Continue till all the dough is used up

Bring water to a rolling boil in a idli steamer and place the prepared dumplings on a steel plate lined with muslin cloth (bairas). Cover the undis with the muslin so that the steam does not fall on them and make them soggy.

Cook under steam for approx 15-17 minutes. Serve hot with chutney