Ingredients:
• 1 cup – idly Rice
• 2 tbsp – tur dal
• 3/4 tsp – Fenugreek seeds
• 1 tbsp – Urad Dal
• 1/2 cup – Jaggery
• Salt as needed
• Water, as needed for grinding
• 1 – Cardamom or elaichi
• 1 pinch – cooking soda (optional)
• 2 tbsp – coconut, grated (optional)
• Ghee or oil as needed
Method:
- Soak rice, tur dal, urad dal and fenugreek seeds for a minimum of 3 hours and grind to a smooth paste.
- Set aside for a minimum of 2-3 hours.
- At the moment you are going to make it, add powdered jaggery, elaichi, salt, cooking soda and coconut gratings (if desired) and mix well.
- Wait for 10 mins for jaggery to get mixed well (or you can make jaggery syrup and mix).
- Heat the paniyaram pan and grease it with ghee or oil.
- Pour the batter carefully in each hollow and cook covered on a medium-low flame.
- Turn over and cook for another 2 mins or till golden brown.
- Serve hot.