Thoroughly wash the rice and soak them for 10-15 minutes in warm water.

In a Grinding jar, add the freshly grated Coconut, Cumin Seeds, soaked Rice and 2 tsp of water. Make a coarse and thick paste. In case the mixture is too dry, add the remaining 2 tsp water and grind for another 1 minute. 

Take out the ground coconut paste and add salt to taste. In case the paste seems runny, add the rice flour to soak up the excess moisture.

Heat the Paniyaram pan, and brush all the cavities with oil. Add small portions of the coconut mixture into the cavities of the pan and fry till the koftas are golden in color. each side of the koftas would approximately take 3-4 minutes on medium flame. 

In a pan heat oil. Add the Cumin Seeds and allow them to splutter. Once fragrant, add the chopped onions and saute them until  they become translucent. Add the ginger-garlic paste and fry them until the raw smell goes off.

Add the freshly prepared tomato puree and cook well. Now add the ground spices like Kashmiri Red Chilli Powder, Turmeric Powder and Coriander powder. Mix well and add Salt as per the taste. 

Once the onion and tomatoes are cooked well with the ground spices such that you can see the masala leaving sides of the pan, add in 1 cup of water and bring it to boil.

As the gravy simmers, add  the garam masala and mix well. now add the prepared koftas to the gravy and cook them for 2-3 minutes. The koftas tend to soak the water so adjust your gravy accordingly. 

Once the koftas are ready, garnish them with chopped coriander leaves and serve hot with rice or roti/paratha as per your liking.