Kandarppam

Ingredients
Raw rice : 1 cup
Boiled rice : 1/4 cup
Urud dal : 1/4 cup
Methi seeds : 1/2 tsp
Cardamom : 2
Coconut : 1 cup
Jaggery : 2 cup
Oil : 3 cups

To make kandarppam

• Soak the boiled rice, Raw rice, Urud dal, methi seeds for 3 hours
• Grind it in the mixi an make it as idly batter
• Once it become as idly batter add powdered jaggery and grind it well
• Add  cardamom and coconut in to the batter and grind it 2 rounds
• Keep it in the fridge for one day 

Next day

• Make the kandarppa paniyaram next day 
• If we are using the batter, 1 hour before keep it out from fridge and mix it well
• Heat the oil in pan 
• Keep the flame in medium 
• Take the batter in medium size spoon and pour it in oil
• If one side is cooked, slightly turn it to other side 
• Fry it for 1 minute and remove it from oil and serve it hot

Note : when you add jaggery while grinding it will become more watery, so should not add more water when grinding the rice