Aadi Kummayam

Ingredients
For kummayam flour
• 250 g whole urad dal
• 25 g raw rice (roughly 1.5 tbsp)
• 25 g split yellow moong dal  
For kummayam
• 1 heaped cup kummayam flour • 1/2 cup jaggery • 1/2 cup palm jaggery • 1/4 cup ghee
Method
Measure and place jaggery, palm jaggery in a saucepan. Add water to it. Cook until jaggery completely dissolves. Strain to remove impurities. Keep the syrup aside to cool down.
Dry roast urad dal until golden, do not let it brown. Roast on low-medium flame or low flame. Transfer to a plate and set aside.
Next, add raw rice, roast until it puffs up. Transfer to a plate and set aside.
Dry roast moong dal.
Roast until golden, transfer to a plate and set aside. Cool it down completely, then transfer to mixer jar. Grind to a fine powder, let it cool down for a while. Then transfer to sieve and sieve well. Discard the coarse part. If the coarse mixture is more, you can grind it in the next batch.
Now measure the flour, take 1 heaped cup. Add a  tsp of ghee, add the measured flour.
Roast until it releases a nice aroma. Set aside to cool down completely. Then add the roasted flour to the jaggery syrup. Both the syrup and flour should be cooled down else it will form lumps while mixing. Mix well to form a smooth thickish batter. If it is too thick, add little water, only if needed.
Transfer the batter to a thick-bottomed kadhai. Cook on low flame, keep stirring to avoid lumps. Add ghee at intervals. Do not add the ghee fully, only little by little.Add half of it and reserve the other half for serving, as it tends to absorb the ghee fully as you add it.
Cook until it becomes thick and comes together as a ball. If you touch and see, it should not stick, that is the correct stage to switch off the flame. Be careful while touching.

Note
You can replace ghee with gingelly oil.
You can sieve twice for a smoother kummayam.
Roasting on low flame is very important; if it gets burnt then the whole dish will get spoiled.
If you prefer, you can use jaggery itself replacing palm jaggery, but traditionally both jaggery and palm jaggery are added, palm jaggery as it gives more flavour here.
Use thick-bottomed kadhai for best results. The prepared kummayam flour can be stored in a clean container for about six months. You can refrigerate it.
If you are making in bulk, you can give it to a mill and grind for getting a smoother fine texture.
Add the remaining ghee or gingelly oil while serving.