Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue.

Now make the palm jaggery syrup, take palm jaggery and water in a sauce pan. Heat it and Mix it well till the palm jaggery is melted. Strain it and add it back to the pan and boil it for 6 to 8 mins till it gets little thick and syrupy.. Now add in cardamom and dry ginger powder and mix well. You have to keep this syrup warm till you dip the mittai.

Now heat some oil for deep frying.

Take a piping bag with plain round tip, fill it with the dough and make round design over hot oil. Fry till crispy on both sides. Drain this.

Dip this in karupatti syrup for 1 to 2 min on each side.

Drain it and serve.