1. Dry roast the rice flour in a medium heat till all the moisture is gone (apprtime.15min).

2. Cook the red chori separately till it is soft.

3. Boil 2 cups of water add the brown sugar, when it dissolves add the rice flour, 2 tsp oil and mix well without any lumps, add cardamom, cooked red chori, coconut and cook it in low heat for about 3 to 4 min.

4. Take a small portion of above batter roll it like chappathi with medium thickness of 4 inch diameter and steam it in the cooker for 5 minutes don't put the cooker-weight. Serve it hot with butter.

Kara Adai (Hot):

Take out the brown sugar, cardamom and red chori from the above recipe. Add a small piece of ginger, 3 green chillies, asofoetida and make kara adai (follow the same procedure as above).