Put the rice and chana dal in a large bowl, pour in 250ml / 8fl oz (1 cup) water and soak for 1 hour.
Drain, then transfer to a blender or food processor, add the coconut and about 250ml / 8fl oz (1 cup) water.
Process to make a smooth paste, then transfer to a bowl and set aside.
Heat 1 teaspoon oil in a small, heavy-based frying pan (skillet).
Add all the ingredients for the tempering and stir-fry for 1 minute, or until they are dark brown.
Blend with the ground rice and lentil mixture.
Heat 1 teaspoon oil in a non-stick frying pan over low heat.
Pour a ladleful of the mixture into the frying pan. Spread it over the base like a pancake and fry for about 2 minutes, or until golden brown.
Flip it over with a spatula and fry the other side for a further 1 minute, or until golden brown.
Transfer to a serving plate and repeat with rest of the mixture.