Prepare all ingredients: grate the carrot, dice the potato and onion, and chop the green chilies.
2
Mix the rava, grated vegetables, cumin seeds, baking soda, salt, and yogurt together with water until you reach an idli-like batter consistency. Let it rest for 10 minutes.
3
Make the chutney: Heat oil in a pan and sauté green chilies, tamarind, garlic, onion, and curry leaves until the onion is caramelized. Cool completely, then add grated coconut and peanuts with water and grind to a smooth paste.
4
Transfer the ground chutney to a bowl. In a separate pan, heat oil and add mustard seeds, dry red chilies, and asafoetida until fragrant. Pour this tempering into the chutney and mix well.
5
Heat the paniyaram pan (mold) until hot. Add a small amount of oil to each cavity in the pan.
6
Spoon the fermented batter into each cavity of the pan and turn occasionally until golden brown on all sides, about 3-5 minutes until fully cooked.
7
Serve the hot rava paniyaram with the prepared chutney on the side.
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