Preparation Method

• Soak raw rice, par boiled rice, urad dhal and grind it.
• Pound the palm jaggery
• Add the palm jaggery powder to the batter and mix well.
• Heat a kuzhi paniyaram pan.
• Pour a ladle of the batter in each mould.
• Drizzle ghee around the paniyaram.
• When it turns brown, flip over and pour more ghee.
• Take it with a skewer and serve hot.