Take coriander leaves, curry leaves, green chillies, salt and asafoetida in a mixer and grind together in to fine puree.

Heat 3 cups of water in a pan and bring it to rolling boil. Next add the ground green puree and sesame seeds. Let it boil for couple of minutes.

Meanwhile soak rava in a cup of water and mix well. Add this rava to the pan with constant stirring and ensure no lumps are formed.

When rava gets cooked and the mixture thickens, switch off the flame. Now the fryum batter is ready. On a clean cotton cloth pour a spoonful of this batter at equal distance. Continue this step till you are done with the batter.

Let these fryums dry under SUN for a day. Then sprinkle water generously behind the cloth, so that you can peel off the fryums from cloth. After peeling dry these fryums again for two more days or till they turn crisp and moisture free.

Rava fryums are ready which can be stored in a airtight container for a year. You can deep fry them as and when required and pair with rice-rasam.

Rava to water ratio is 1:8 cups, I have halved the quantity here.

The coriander leaves and curry leaves enhance the taste of fryum, so do not skip it.

You can replace green chillies by red ones too. In that case the color of the fryum differs.