I have used kambu kurunai,you can use even whole kambu and do it.
This can be done even using kambu powder and rice powder,the end texture will be smooth and fine.
Adding ghee is optional.
You can increase the amount of coconut according to your taste.
Increase chillies if you want it spicy.
As it is soft it will break from it shapes easily to rectify you can reduce water when making the dough, if you want it not to break.