Ingredients
- Any millet – 1/2 cup
- Rice Flour – 2 tbsp
- Coconut – 2 tbsp grated
- Jaggery – 4 tbsp
- Water – as needed
- Cardamom powder – 1/4 tsp
- Baking Soda – 1/8 tsp
- Oil – as required to toast
- Salt – a tiny pinch
Method
- Add 1/8 cup of water to jaggery and heat it up until it nicely bubbles and is thick more like honey in consistency. Strain to remove impurities and set the jaggery syrup aside. I made more than above mentioned quantity so please don’t compare it with the ingredients list.
- It should be thick, can you see the consistency?! Transfer it to a mixing bowl along with rice flour, coconut, jaggery syrup, a pinch of salt , mix well add little water if required and set aside for at least 3 hrs. Then add baking soda mix it well.
- The consistency should be slightly thicker than our dosa batter consistency so adjust water accordingly.Heat paniyaram pan, grease the pan with oil and add a ladle full of the batter in each hole.Cook covered for 2-3mins.
- Turn over to other side and cook for 3mins until its golden brown.Carefully transfer the paniyarams to a plate and serve hot.
