Dry-fry the rice flour for 5 minutes on medium-low flame, stirring continuously. Make sure the flour doesn't burn and change color. Remove from heat and keep aside.

In a deep and heavy bottomed vessel, bring 2 cups of water to boil. Add salt, 1/2 tsp cumin seed, 1 crushed garlic clove and 1 cup grated coconut to boiling water. Mix well and cook for 1 minute.

Now reduce the flame to very low. Add the fried rice flour little by little with stirring to the boiled water. Using a wooden spoon, mix well. Remove from heat. Cover and let it stand for 10 minutes.

When warm enough for your hands, knead well to make a smooth dough.

In a large plate or baking sheet, sprinkle some rice flour.Since the dough is sticky, apply some flour on both palms to avoid the mess. Now make small half inch size balls from the dough, rolling between your palms. Place it in the pan. All balls should be of equal size to ensure even cooking.

Continue with the remaining dough. Sprinkle more rice flour if needed.

After making the rolls, sprinkle some flour on top of the ball and roll to coat it well.

Now prepare the rice soup. Bring 4-5 cups of water to boil. Add salt, remaining crushed garlic, cumin seed and coconut to water and mix well.

Now reduce the heat to low. Using a ladle, add the rolled balls into the hot water.

Cook on medium flame until the water becomes thick, stirring occasionally.

Remove from heat and transfer to a bowl. Let it rest until warm.