Soak both millet and parboiled milet along with urad dhal and fenugreek seeds overnight / 8 hours.
Grind it to a fine smooth thick batter with cooked rice in mixer grinder.
Cover and set aside for 8 hours or over night for fermentation.
Add grated coconut and cardamom powder to the batter and mix well.
Add a little water to grated palm sugar and bring it to boil.
Once it melts and starts boiling, remove from flame and pass it through a sieve directly into the batter.
The batter will become thin but it is fine.
Heat paniyaram pan, grease the moulds with oil and pour batter to fill 3/4 th.
Cover and cook the paniyaram.
Once the bottom is cooked, flip it and cook the other side also.
Serve them hot with chutney.
