RAMANATHAPURAM AINDHARISI PANIYARAM
Wash & soak together 1/2 cup each of pacharisi, puzhungal arisi, javvarisi [sago], whole urad & mung dal for 2 hrs. Grind to a smooth batter adding 2 Tbsp. of grated coconut.
Powder 2 1/2 cups of jaggery, place in a pan and add water just to cover the jaggery. Heat until the jaggery melts, then strain to remove the dirt & add this jaggery syrup to the ground batter. Add 2tsp. of powdered cardamom, mix well and make paniyarams in a small kadai .