Soak rice for 5-6 hours. Clean thoroughly and drain excess water
Melt jaggery in water and sieve for any impurities
Grind soaked raw rice, cooked rice, grated coconut, salt, cardamom and jaggery. it should be smooth batter
Add batter to a bowl. Cover and rest for 3 hours
Add 4 tbsp ghee to heavy bottom vessel. Grease vessel lightly
Add sliced coconut and shallots. Roast until it caramelizes. take half of mixture in a bowl, leave the rest in pan
Pour the batter to pan and gently mix sprinkle caramelized onion and sliced coconut on top of batter
Cook on higg heat for a minute
Cover and cook on low heat for 10-15 minutes until done. knife inserted into centre should be clean or slightly crumbly. as long as it's not wet
Gently prod the sides using bottom of the spoon
Invert on plate and then flip again on serving plate. Cut and serve warm. Should be consumed on same day
