Step 1

Wash and soak 1 cup raw rice and 2 tbsp urad dal together for about half an hour.

Step 2

Grind it together for about 2-3 min without adding any water.

Step 3

Palm jaggery needs to be filtered to remove any debris or impurities present in it. For that in a bowl add 1 cup palm jaggery along with 3 tbsp water and bring it to boil till all the lumps are dissolved. Cool it down to filter.

Step 4

Add filtered palm jaggery to the partially grinded rice urad dal mix.

Step 5

To it further add ¼ cup coconut and ½ tsp cardamom powder

Step 6

Grind it to a slightly coarse paste. We have not added any water during grinding. Palm jaggery tends to release water while mixing, that consistency is enough. Adding water makes the batter very loose and watery.

Step 7

Keep some oil in a frying pan, when its hot enough, pour a small ladle of batter to the oil.

Step 8

It sinks to the bottom initially. When it pops up, gently flip it over.

Step 9

Pour the next ladle of batter only when the previously dropped one comes up.

Step 10

Flip it over. Make sure to fry in medium flame to ensure even cooking, or else the middle cavity remains uncooked leaving the outside burnt.

Step 11

Transfer when cooked

Step 12

Enjoy it hot along with tea or as evening snack.