Wash and soak rice for 2 hours.
Melt jaggery and strain.
Grind using coconut milk.
Blend until smooth and add cardamom powder and melted jaggery.
Also whisk an egg into it.
Grease the idli plates with ghee.
The batter should be thick.
Pour a ladleful in each depression of the idli plate and steam them well covered with a lid in a big vessel or an idli cooker.
Serve them warm as a lipsmacking jaggery flavoured and spiced dessert
Cumin seeds are added on top before steaming, about 4 to 5 of them in each. However it is optional. I did not add them.
A popular Malabar dish that is famous as a snack. It is made with coconut milk, ghee and rice, sweetened with jaggery and spiced up with cardamom.
