Soak millet, urad dhal and fenugreek seeds overnight or for 8 hours.
Grind it along with cooked rice to form a thick smooth batter.
Transfer this to a container and set aside for 8 hours to ferment.
Once fermented, add coconut and cardamom powder and mix well.
Add some water to jaggery and bring it to boil.
Once it is completely dissolved, pour it into the batter with a strainer.
Grease the paniyaram moulds with oil, pour batter in each mould.
Cover and cook until it is fluffy and there is no raw batter left.
Flip it in the mould and cook until it becomes golden.
Remove from pan and serve hot with chutney.