Drain the rice and aval. Add it into a blender along with cardamom, cumin, salt and water. Blend till the mixture is smooth.

Meanwhile, melt and strain the jaggery.

Immediately pour the hot jaggery syrup into the rice mixture. Add the baking soda and whisk till completely combined.

Heat oil in a non-stick pan. Fry the shallots, cashew nuts and coconut bites till browned. Drain out. Add more oil or ghee if required.

Pour the warm mixture from a height onto the hot pan, so that it starts spluttering as it settles. Reduce the flame to simmer and close with a tight lid wrapped in a towel to avoid any water dripping onto the appam.

After five minutes, sprinkle the fried onions and coconut on top of it. Close and cook till a knife tester comes out clean from the center and you see bubbly texture on top.

Serve warm with a cup of chai.