Wash the Raw rice and Urad Dal really well and then Soak in the Raw Rice ,Urad Dal and Toor Dal for about 3 hours and then bled it to a fine paste similar to Idli batter ,Add only the required water let it be thick while grinding. Allow it to ferment overnight.
Heat a pan with the Palm Jaggery and Water cook till the Palm Jaggery is completely dissolved. And the strain to remove the impurities. Heat the palm jaggery for few more mins till it is slightly thick.
Now add this Palm Jaggery to the prepared batter. Mix well so that Palm Jaggery is mixed well.
Now add in the cooking soda if using and then add in the Salt and Crushed Cardamom. Mix well.
Heat a paniyaram pan with oil or Ghee. Once its hot add in the batter to the small paniyaram pan close and cook. Once the base is cooked flip and the cook on the other side till is fully cooked and golden brown.
Remove and save in paper towels. Serve hot.
Notes
Goes well with for evening snack.
If you ferment the batter overnight no need to add the cooking soda. Else you should add for a crispy and porous texture.
I used Crushed cardamom you can also use Cardamom powder.
Make sure you don’t add more water while grinding the batter as the batter will get diluted after adding the Palm Jaggery.
Palm Jaggery will be containing impurities and hence its mandatory to strain it and use.