Combine the rice flour and dals flour and mix well.
Add the curds and mix well, cover and keep aside to ferment overnight.
Next day morning add paneer, sprouts,cabbage,and other ingridents and mix well.
Add little water if required.
Add haldi powder, suger, soda bi carb mix well.
For tempering heat oil in a small non stick kadhsi add musterd seeds when the seeds crackle add the sesame seeds, hing and saute on a medium flame for a few seconds.
Pour the tempiring over the batter and mix well.
Pour batter into greased thali or tins and steam in a steamer for 8to10 minutes.
Cool slightly unmold and cut into a desire shape.
Garnish with coriander leaves, grated coconut, and panner.
