Medium sized cucumber- 1, peeled and grated
The orginal recipe says use raw rice. It has to be soaked for 2 hrs. I used rice flour instead. Grind the rice flour(or soaked rice), jaggery and coconut to a fine paste. You can sprinkle some waterwhile grinding. Stir in the grated cucumber. The batter consistency should be like that of idli batter. Adjust the consistency by adding water. Not much will be required since it will be taken care of the water in the cucumber.
Heat a kadai with a tablespoon of ghee. Pour the batter. Keep stirring and add ghee at intervals to prevent sticking. This should take around 10 minutes. When it comes together, pour onto a greased plate and press it down evenly. When warm, mark into squares and decorate with roasted cashews.