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.
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.
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.
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.
Allow it cool down for another half and hour before you cut it.