Grind the rice to a medium coarse paste with just a splash of water.
Grind the dal to a fine paste, again with just a splash of water.
Take the rice and dal paste in a mixing bowl, add a sprinkle of salt, allow to ferment, some 4-6 hrs.
Add all the other ingredients to the mixing bowl, drizzle 4 tbsp of ghee, give it all a hearty mix.
Preheat the oven to 180•C.
Layer the ramekins with banana leaves, grease with a little ghee.
Pour the batter into the ramekins till about 2/3rd full. Garnish with coconut slivers.
Bake for 30 odd minutes or till skewers come out clean.
Brush the poda pithas with a little ghee, serve warm or at room temperature.