Soak rice in water for 5-6 hours preferably overnight
clean the rice ,drain excess water
grind the rice with thick coconut milk thoroughly and finely
add the batter to the bowl, add thin coconut milk and sugar mix until sugar dissolves completely completely
Add salt and cardamom. Mix well. Grease a round tin
Pour batter to prepared tin, sprinkle cumin seeds on top
Place tin in steaming vessel. Cover and steam for 20-25 minutes over medium heat
Knife inserted into centre should be clean. Pour ghee on top and allow to cool
Cut in wedges. Tastes best when cold
