Mix all the batter ingredients ( from 1 - 7 ) together and blend in a mixer. Batter should be just like Idli batter and pouring consistency. Keep aside for 2 hours.
Heat kadai on a medium heat. Sprinkle each mould with little ghee.
Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter.
Cover with a lid and cook on a low heat for 12 15 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ).
Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.