Soak the millets with urad dhal and fenugreek seeds for 8 hours.
Grind it to a smooth batter with cooked rice and grated coconut.
Allow it to ferment for 8 more hours.
Add chopped onions, green chillies, coriander leaves, salt and carrot and mix well.
Grease the paniyaram pan with oil, pour the batter into moulds, and cook them on both sides until golden.
Serve hot with chutney.