Soak rice, sorghum and fenugreek all together whole night or at least 8 hours (Pic 1).

Soak the Urad dhal separately for 2.5 hrs before grinding (Pic 1).

Grind the soaked dal first to smooth butter like texture either in mixie or grinder separately.

Now grind soaked rice/millets in batches in mixie or grinder to coarse texture and not fine paste.

Mix all together in a wide bowl with salt.

Cover and allow to ferment in warm place for at least 6 hours and not more than 12 hours (in winter it takes that much time if not using Instant Pot).

Once fermented (Pic 3), mix top of the batter gently and dont deflate all the air.

Do make takda/seasoning with 1/4tsp Mustard Seeds, 2 tsp Cumin Seeds, 1 Chopped Onion (Shallot makes wonder), 1-2 Green/Red Chili's and Few Curry Leaves or Curry Leaves Powder.

Heat the Kuzhi paniyaram / Appe pan and pour oil in each kuzhi/depression.

When hot pour spoonful of batter (batter sizzles when pan is well heated) till 3/4th in each.

Paniyaram/Appe rises well (Pic 5) and can see bubbles on the top with brown edges, then flip it and again cook for few more mins till it reaches golden brown color.

When both sides are cooked and no raw batter anywhere do take it out form the pan.

This tempered paniyaram can be taken as it is or goes well with tangy side dishes, I serve with Spicy red onion chutney or Peanut Chutney.