Wash and soak rice, urad dal, methi, toor dal for 3 hours.
Grind it with very little water to a smooth batter. I used my mixie as it is very less quantity, you can use your wet grinder too.
Powder the palm jaggery (karupatti).
Transfer the batter to mixing bowl, add palm jaggery, salt (little is enough) and keep aside for 3 hours minimum. Mix well to dissolve karupatti jaggery after 3 hrs.
Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.
Heat paniyaram pan, grease with ghee and pour the batter upto 3/4th of the shallow. Cook covered in medium flame for 2 minutes. Flip and cook for another minute or until golden. Add more ghee if desired.
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