Make a dough with rice flour and one pinch salt in hot
water, make small rice balls in oval shape ( as shown in
picture) and keep aside.
Melt Jaggery in 1/4 cup of water, peel banana and cut in to
1/4 inch thick and half round, keep aside.
Take thin coconut milk in a thick bottom vessel and heat it,
when it is boiling add rice balls, stir in medium flame until
it is half cook, then add cut banana and cook until it is
done, reduce the flame at this stage.
Add jaggery and channa dal, mix well and stir until it is
thick, then add thick coconut milk, cardamom powder and
a pinch of salt, mix well and turn off the flame.
Heat ghee in a pan, fry cashew and raisins, pour them in to
paal vazhakka and mix well, now it is ready to serve.