This one is our traditional sweet and normally prepared during Diwali. As usual each one has got their own method of preparing it. I prefer the following way, as it gives soft granules. By this way you need less ghee also.

Ingredients:

Channa dhal ½ cup
Tur dhal ¼ cup
Moong dhal ¼ cup (Or you can use only channa dhal also)
Grated fresh coconut ¾ cup

Vellam/Jaggery 1 cup (as per your taste)
Elaichi powder ¼ tsp
Fried Cashews
Ghee 3 tbsp

Preparation:

Dry roast the dhals and wash and soak in water for 2 -3 hours. Drain the water and leave it in colander for at least 30 minutes. Grind it in the grinder without adding water. Need not be too smooth but not too grainy too. When you touch the batter it will not stick to your hand. It will be like this

Remove it and steam cook this batter in the idli plates for about 12-15 minutes. Let it cool. Break it into granules. It will look like this.

In 1 tsp ghee, roast the cashews first then roast the grated coconut till golden brown.

Now take a thick bottom vessel and boil the jaggery with ½ cup of water. Strain for impurities. Leave it to boil again till you reach soft ball consistency.  When you leave ¼ tsp syrup in 1 tsp water, you must be able to form a soft ball. At this stage, add the elaichi powder, coconut and the steamed batter. Mix well adding ghee in installments. As the batter is already steam cooked, it may not take more than 3-4 minutes. By this way, you can reduce the ghee also. I added only 2 tbsp. Garnish with cashews. A grainy ukkarai is ready. Very tasty with the mixture of dhals.