Wash the raw rice twice and drench it for 1 hour in water. Deplete the raw rice totally, then dispersed this out on a terry towel to clean it for 45 min. It will be mildly wet. Then place it in a mixer.
In batches, slog it to a powder form in a mixie.
After that, sift it. If you come across any tiny balls, split them up and fine mesh them.
Use a touch pestle and mortar to smash the palm jaggery.
Put the pulverised palm jaggery in a pan.
1/4 cup of water should be added.
Using a potato masher, smash it extensively.
Cook for several minutes, just until the jaggery is fully melted.
Remove any impurities by straining.
Leave to cool totally.
Presently, in a bowl and mix, slowly add 3/4 of the syrup.
With a ladle, merge all of the additives and form a dough.
Freeze it for a day; customarily, the dough is kept in the fridge for the day to relax.
Just tear the dough.
Add approximately 1/4 cup water, accompanied by the leftover palm jaggery syrup.
Combine well to form a smooth, lump-free batter, comparable to dosa batter.
Mix in the cardamom and dry ginger powder.
Warm the oil in a pan, then cut a ladle full of mixture into the hot oil.
Allow to cook till the golden, then turn and cook till the reddish brown on both edges.