Wash thinai firstly once and soak the millet for 2 hrs.
Place it in a blender with very little water, as it gets water after grinding easily if water is more.
Grind smoothly and transfer to a container.
Add powdered jaggery, rice flour, wheat flour, coconut, salt and powdered cardamom seeds.
Mix well and set aside for 2 hrs.
After 2 hrs mix well again, add a pinch of cooking soda.
Heat the paniyaram pan, pour ¼ teaspoon oil in each shallow and pour this batter.
Cook covered in medium flame for 2 minutes.
Flip and add more oil or ghee and cook until it turns golden brown.