Whole Wheat / wheat flour - 2 to 3 tbsp or judge yourself (to tighten the dough)
Fenugreek seeds - 15
Dry ginger (Sukku ) - an inch
Cardamom - 4
Jaggery - to your taste
Ghee required to smear around paniyarams.
Instructions
Soak the rice, lentil, whole wheat and fennel seeds for 6 hrs and grind the batter.
Crush sukku (dry ginger) & cardamom and add to the batter. Make jaggery syrup by adding very little water to the jaggery, when done add the jaggery syrup to the batter and mix it well (if you are not using whole wheat, add the wheat flour now and mix it to the batter without any lumps).
Heat the paniyaram pan and add few drops of ghee in each mould. Pour the batter with the help of a small ladle or spoon in each mould till they are ¾th full. Smear few drops of ghee on the sides of each paniyarams.
Turn the paniyaram in each mould upside down with the help of a stick and let the other side also cook for 2-3 minutes. Add few more drops of ghee if needed. Once cooked till a toothpick comes out clean when inserted, remove the paniyarams with a help of the stick and serve hot on a plate and repeat with the rest of the batter.
Recipe by MyEdibleCravings at http://myediblecravings.com/sweet-paniyaram/