Paniyaram with vegetables

The kids wanted paniyaram, mom wanted them to have their veggies. This was the compromise.

Soak 2 measures boiled rice and 1 measure urad dal overnight, along with 1 tsp fenugreek seeds. Grind it smoothly, with minimal water, and let it ferment for 6 hours. The consistency should be thicker than for dosa batter (more like idli batter).
To the batter, add an appropriate quantity of steamed veggies chopped fine (I used carrots and beans because I had both, but you can experiment), or grated veggies (carrots would work fine), chopped dhania patta, and zeera powder and salt to taste.
Rub ghee on the paniyaram pan, pour the batter into the mould and allow it to cook on low heat. When they start to pull away from the edges, turn them around and allow it to cook further.
Serve hot.