Mix the Ragi flour, Rice flour and Soya flour, add flax seeds and keep aside
In a thick bottom vessel, heat the water along with the oil, salt and crushed green peas
When it starts boiling add the ginger-chili paste
Shoot in the mixed flours, mix well and place a lid on top
After ten minutes, when the dough is moderately hot transfer it on to a big plate
Grease palms with oil and knead the dough. Make even sized medium balls
Place on a greased plate in a steamer and steam for 15 minutes
Heat oil in a non-stick kadhai, add the mustardseeds, when they crackel, add the urad dal, red chilies, sesame seeds, hing,and curry leaves
Add the crushed peanuts and the steamed balls
Saute, cover and keep on a very low flame for afew minutes
Add the chopped coriander leaves and scrapedcoconut after putting off the flame
Add a dash of lime, adjust the seasoning and servehot by itself or with rasam, chutney or seasoned curds or TAMBOLI