Heat 1 tsp oil in a kadai and roast urad dal, chana dal, and cumin until golden.

Transfer to a mixie/food processor.

Roast red chillies in the kadai until the pungent odour reduces (1-2 minutes).

Add desiccated coconut and fry for a minute until aromatic.

Cool and add to the mixie with the roasted dals and spices.

Fry doddapatre leaves in kadai for 1-2 minutes until wilted.

Transfer leaves to the mixie.

Grind all ingredients into a smooth paste using a little water.

Heat oil in a wide pan and add mustard seeds. Once spluttering, add chana dal, urad dal, groundnuts, curry leaves, and hing.

Fry until dals turn golden and groundnuts are done.

Add the ground paste and fry for a minute.

Mix in the cooked rice, sprinkle salt, and mix well.

Garnish with chopped coriander leaves.