Heat a pan and dry roast rice till it turns  slightly golden colour and roast the paasi paruppu separately till golden brown.

After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal broken like rava.

Pressure cook this  in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles. Note: My mother in law adds jaggery and gives 5-6 whistles. But the rice and jaggery will seem like under cooked. Again we have to cook to make it absorb the jaggery. I prefer cooking rice powder first and adding the jaggery as I want to make sure the rice is cooked well. The roasted rice and dal gives that Kali flavour perfectly, no need to worry about the procedure.

After the pressure goes off, add the powdered jaggery, coconut, cardamom  and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture. Once the cooker is opened, you can fluff it and keep it aside for the rice to cool down and then add jaggery and make kali.

After some 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry  some 4-5 broken cashews in ghee and add it to the kali.