Take a bowl and add the rice flour, salt and hot water. Mix well to combine. No need to mix thoroughly. After mixing, cover the bowl with a lid and let it rest for 10 minutes. After resting the dough and the dough is still warm to the touch, knead the dough for a minute.
Grease the palms with little oil and make small dumplings the size of a marble. Do not make it big as the balls might not steam thoroughly.
Steam the balls for 10 minutes. Set aside.

Take a Kadai and add some coconut oil. Add in the chana dal, cashews and urad dal. Saute for a few seconds. Let the cashews turn golden. Add in the cumin seeds, mustard seeds, dried red chillies, curry leaves and minced ginger. Saute for a few seconds. Let the mustard seeds crackle. Add in the green chillies and finely chopped onions. Saute for 2-3 minutes.

Add the mixed vegetables to the pan. Mix well to combine. Cover the pan and cook on a low flame for 5 minutes. Add in the salt and the steamed dumpling balls. Add the coconut. Mix well. Finally, finish with coriander leaves and lime juice. Mix well to combine.

Serve hot with coconut chutney.