Blend rawa, rice flour and two and one fourth cups of water to make a thin batter.
Add asafoetida and salt. Add ginger, green chillies, grated dry coconut and crushed cashewnuts to the batter. Crush peppercorns and cumin seeds.
Heat ghee in a pan and fry peppercorns and cumin seeds lightly.
Add to batter and stir well.