Take 1 cup of raw rice and soak it in water for a few hours. Peel and chop the potato into small pieces.

Grind the soaked rice, potato, green chilies, and 1/4 cup of water into a smooth paste.

Heat 2.5 cups of water in a pan. Once the water gets hot, add salt, 1 tbsp of refined oil, and 1 tsp of cumin.

Bring the water to a boil, then add the rice paste and stir continuously to avoid lumps.

Cook until the mixture thickens, then turn off the heat and cover the pan. Let it cool down completely.

Grease your hands and shape the cooled rice mixture into small balls.

Place the balls on a greased plate and steam them on medium flame for 10 minutes.

Allow the steamed balls to cool before proceeding to the next step.

Heat 2 tbsp of refined oil in a pan. Add mustard seeds and let them splutter.

Add curry leaves, red chili flakes, sambar masala or Maggie masala, and white sesame seeds. Stir well.

Add the steamed rice balls to the pan and gently mix them with the spices until evenly coated.

Sprinkle chopped coriander and drizzle lemon juice over the rice balls. Serve hot.