• Soak urad dal for 2 hours.
• Combine salt and roasted rice flour. Add boiling water gradually and using a  spatula mix the dough. Add water till the dough comes together. Using your hands , knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
• Drain the soaked ural dal and grind it into a smooth paste by adding ¼ cup plus 2 tbsp water. Grind coconut with garlic, small onion and jeera with ½ cup water, until everything is combined well.
• Add urad dal paste and coconut paste to the dough. Combine everything well. The consistency of batter should be same as that of Idli batter.
• Transfer the batter to a well greased steaming tin. Place the cross made with coconut leaves on the middle of the batter. Cover the tin with aluminium foil (optional).
• Let the water boil in steamer . Steam in steamer for 25-35 minutes. Let it cool for sometime and then transfer to a serving dish. Use the same flame till the end, ie if you are using medium flame, cook on medium flame through out.

For Pesaha Paal:

• Melt jaggery with ½ cup water. When it is completely melted, strain it. Add 3 cups medium thick coconut milk and stir continuously and when more than half of it is evaporated, add thick coconut milk and stir well.
• Do not boil once the thick coconut milk is added. For thickening the paal, take 1 or 2 tbsp rice powder and mix it with hot water and add to paal and cook for a few minutes.