1. Soak rice, tur dal, urad dal and fenugreek seeds for a minimum of 3 hours and grind to a smooth paste (consistency like idly dosa batter).
2. Set aside for a minimum of 2-3 hours.
3. At the moment you are going to make it, add powdered jaggery, elachi, salt, cooking soda and coconut gratings (if desired) and mix well.
4. Wait for 10 min for jaggery to get mixed well (or you can make jaggery syrup and mix)
5. Heat the paniyaram pan and grease it with ghee or oil.
6. Pour the batter carefully in each hollow and cook covered on a medium-low flame.
7. Turn over and cook for another 2 minutes or till golden brown.
8. Serve hot as evening snack!!

Recipe courtesy: Rak`s Kitchen