Wash and soak rice and dal separately for 8 hrs, add separately to a blender and adding very little water blend smooth to a batter.

In a pan heat 1 tsp ghee and roast sliced coconut and cashew nuts, set aside.

In the same pan add jaggery powder and stir well to form a liquid consistency, add Chena and grated coconut and mix well, once dry, set aside.

Set aside the rice batter and to the Dal, batter whisk smooth for 10 mins, add rice batter and whisk for 5 mins. Keep it covered for 30 mins. Add jaggery powder- grated coconut - Chena mix and some of the roasted cashew nuts and sliced coconut, whisk well, and the batter is ready.

In a pressure cooker grease the rest of the ghee well, add the batter and garnish with the rest of the cashew nuts and sliced coconut, without the nozzle close the pressure cooker lid and on low flame bake for 30 mins.

Set aside the lid check the doneness and then cool completely, demould.