Soak Minapappu and rice separately for 4-5 hours or overnight.

Put rice in a grinder and make a smooth paste, keep aside.

Clean and remove the skin of dal and put in a wet grinder, after grinding coarsely put some salt and grind to a smooth paste.

Transfer batter into two vessels. In the first vessel, add two spatula rice batter and grated jaggery and mix well.

In a cake pan add little ghee and grease it. Pour batter in the pan leaving some space so that when cooked cake expands.

In a large vessel, put a ring-like object on which we can place cake pan over it.

Pour water in the vessel so that the object submerges to some portion. Place the cake pan over the vessel and place a lid over the pan.

Take the other batter vessel and pour remaining rice batter and mix well.

Place a clean and wet cloth over the vessel and tie it hard.

Put dal batter over the cloth and spread to form a thin circular batter.

Flip edges of the cloth and place it over batter so that cloth does not get burnt.

Put the flame over medium temperature and cook for 20 minutes to make normal aaviri Kudumu and cook Bellam kudumu for 40 minutes.

When normal kudumu is done, slice to four pieces and serve hot with Coconut chutney or chicken curry.

Remove the cloth after 40 minutes and pierce the cake with a knife, if batter sticks then it needs to cook for a while till it becomes non-sticky.

Remove cake pan and place a plate over it to flip to another side.