Take rice, urad dal, poha in a bowl and wash them well.

Add fenugreek seeds and soak them with enough water for 6-7 hrs.

Then add soaked Rice-dal mixture into the blender jar and blend it till becomes a thick smooth but pourable paste.

Add it in a large container, and mix well.

Cover and place the mixture bowl to ferment near warm place for at least 8-10 hrs or overnight.

Once fermented perfectly, add salt, mix it well and keep aside.

Process

Heat oil in a pan. Add mustard seeds, urad dal, once start crackling, add asafetida and curry leaves.

Add chopped green chilies, grated ginger, chopped onion, grated carrot and sauté for a few mins, then add salt and mix it well.

Add this prepared mixture into the batter and mix it well.

Heat the paniyaram pan and brush the mold with some oil, pour spoonful of the prepared batter mixture in each hole, cover it and cook it for 2 to 3 mins on low to medium flame.

Now, flip/upside down those paniyarams over using a wooden stick or a sharp edged spoon and cook till becomes golden brown.

Remove it from the pan and serve it fresh hot with coconut-tomato chutney or sambar and enjoy.