Soak rice, tur dal, urad dal and fenugreek seeds for a minimum of 3 hours and grind to a smooth paste.
Set aside for a minimum of 2-3 hours.
At the moment you are going to make it, add powdered jaggery, elaichi, salt, cooking soda and coconut gratings (if desired) and mix well.
Wait for 10 mins for jaggery to get mixed well (or you can make jaggery syrup and mix).
Heat the paniyaram pan and grease it with ghee or oil.
Pour the batter carefully in each hollow and cook covered on a medium-low flame.
Turn over and cook for another 2 mins or till golden brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.