Soak raw rice, par-boiled rice, black gram in water separately for 4 to 5 hours.
Grind soaked raw rice, par-boiled rice, black gram separately to a thick batter (dosai batter consistency) by adding water as needed.
In a bowl add all the batter. Now add sugar or jaggery and beat until sugar or jaggery is completely dissolved.
Heat an iron skillet, now coat the skillet generously with oil. Once the oil is heated scoop a ladle of batter and pour on the skillet. Once the paniyaram rises flip to other side and cook until cooked then serve.