Step 1: Soak rice for 5-6 hrs in water.Grind rice with cooked rice and grated coconut by adding enough water and prepare a loose batter.
Step 2: Add cumin powder and cardamom powder. Allow the batter to stand for 5-6 hrs or if you want to use batter immediately add baking soda. Melt the jaggery by adding little water and add this to the batter.
Step 3: In a thick saucepan add some ghee/coconut oil and saute the chopped shallots till light brown in colour. In a small pan add some oil and brown the coconut cuts.
Step 4: Add this to the sauted shallots. Pour the batter to the saucepan and gently warm the mixture by stirring continiously. Pour the batter into a greased tin and bake in a preheated oven at 170 degree centigrade for 25- 30 minutes or until a tooth pick inserted comes out clean.
Step 5: Allow it cool down for another half and hour before you cut it.