Wash samai/little millet with water and drain the water.
Heat a Kadai with oil, temper with mustard seeds, once they splutter, add the chana dal and urad dal and fry until the dal turn golden.
Add the chopped green chillies, curry leaves and hing, mix well.
Now add 6 cups of water. Also add the grated coconut and salt to taste. Bring this to a rolling boil.
Now add the little millet and mix well. Cook covered in low heat for 5 to 8 minutes or until the water is absorbed and the mixture resembles upma. Keep stirring once in a while.
Transfer to a plate and let it and let it cool down a little.
Wet your palms, and form golf ball sized balls or oval shaped balls
