Soak the rice and quinoa separately for at least 4 hours.

Drain the water and grind them both separately into a smooth, thick batter with a little water.

Warm a pan and melt 1 cup grated jaggery with 1 tablespoon of water to create a syrup.

Filter the syrup through a sieve to remove any sediments.

Add the jaggery syrup to the batter and mix well.

Add cardamom powder, cooking soda, and salt and mix well.

Let the batter rest for about 15 to 20 minutes.

Heat a paniyaram pan and add ghee or oil in each depression.

Pour some batter into each depression.

Cook the paniyarams until they turn light brown on one side, then flip and cook the other side.

Add ghee or oil as needed during cooking.

Once cooked and light brown on both sides, transfer them to a plate and serve hot.