Soak 2 cups raw rice & 1/4 cup whole urad together for one hour and grind to a fine paste. Then add required salt, 1 Tbsp. milk, 1/2 tsp. sugar and mix well. The batter should be of a dosai - maavu consistency. In a small fry-pan, heat required oil. When oil is medium hot , take a broad ladle and pour one ladle of batter into the oil. While the paniyaram is cooking pour the hot oil , from the sides onto the top of the paniyaram. Once it cooks and rises to the top, turn over to cook the other side, and after a minute remove from pan, drain and serve.
Note : This dish should not be made in a paniyaram pan like how we do for kuzhi paniyaram etc. It should be made like appams, one at a time in a small kadai / vanali, adding more oil as & when the oil reduces.
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