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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Raw Rice - ½ glass
- Black gram - 4 TS
- Toor dhal - 2 ts
- Fenu greek - 1/2 ts
- Salt water(as needed) -
- Jaggary(as needed) -
Ingredients
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Instructions
- Soak raw rice, black gram, toor dhal and fenu greek for one hour and grind it to dosa batter consistency and leave it overnight for it to ferment.
- Heat jaagary in kadai by adding, let it dissolve and boil. Do not overcook since it will loose taste
- Add this jaggary to the batter and mix well
- Pour it in the paniyaram vessel(Those who do not have paniyaram vessel can pour it in small cups and cook in idly cooking vessel.)
- Leave it till the lower side is cooked (we can know by looking at the color change on the upper side flour)
- Turn the side and cook again for 2 minutes
- Serve hot
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