Method of Preparation:
Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water. Make a hard dough. Break off a piece and roll into shape and size of a finger. Put plenty of water to boil. Submerge ghattas (the rolls) and boil for half an hour. Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.
Boil rice in plenty of water. Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamoms and curry leaves. Add ghattas and peas. Add masalas, lemon juice and salt. Stir fry till ghee separates. Add to the rice. Mix slowly and well. Heat either in oven or cooker. Garnish with coriander. Serve hot with curds.