Make thick palm jaggery syrup. Filter it and remove the impurities with a strainer once cooled
Soak rice and dal for only 2 hours and grind it to a very smooth batter, no fermentation needed.
Mix palm jaggery syrup with the batter without any lumps. Heat aappam tawa or any non-stick kadai. Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai, hence the ladle will spread like a dosa.
Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The centre part will be of and edges crispy. Just roll over and serve hot.
