– Soak little raw rice and bengal gram separately in water for half an hour
– Grind soaked raw rice in mixie to a fine paste
– Pour 2 litres of water in a heavy bottomed vessel and boil it, then add soaked bengal gram into it
– Mix more water in the grounded raw rice paste and pour it in the boiling water, keep on stirring it till the end
– Add jaggery paagu in the boiling water, once the raw rice is well cooked
– Add hot water, little salt, little sugar to the idiyaapa flour and knead it to chapathi dough consistency
– Steam cook in idli pan by making thin kozhukattais or using murukku achi
– Once cooked cut it into small pieces and add it in boiling item
– Grind 5 cardamom with little grated coconut and mix it in the boiling item with remaining grated coconut