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1: Soak the raw rice and urad dal together for at least 3 hours.

2: Add the grated coconut, green cardamom, and water to a mixer jar. Blend it for a few seconds to extract the coconut milk.

3: Strain it into a bowl.

4: Add the remains again to a mixer jar along with water. Blend it again, and repeat the same process of straining.

5: Add sugar and mix until the sugar is completely dissolved.

6: Grind the rice and dal mixture into a very smooth batter along with salt.

7: Heat oil for deep-frying. Once it is hot, reduce the heat to low and add the batter in small batches at a time.

8: Remove it from the oil before it changes colour, but when it’s crisp enough.

9: Soak the paniyaram in the coconut milk for at least 10 minutes.

10: Serve garnished with chopped nuts.