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.
