In a bowl mix rava, yogurt and water and mix well and keep aside for one hour.
In a wok heat the oil for tempering, add urad dal and chana dal and when they brown a little bit add the mustard seeds and curry leaves.
When they start spluttering add the chopped onions and saute until onions turn transparent.
Add the onion mix, carrots,coriander, chillies, ginger, soda and salt To the rava curd mix. Mix properly and add a little more water to resemble idli batter consistency.
Heat a Appe pan and add 1/4 tsp oil to the holes. Pour the rava batter into the holes.
Cook covered on low heat till they start leaving sides.Flip it over to the other side and let it brown. Repeat process for the rest of the batter.
For the chutney, heat a wok with 1 tbsp oil, sautxe9 the chana dal till they become light brown, add cumin seeds, aniseeds, red chillies and sautxe9 for a few seconds.
Add the sliced onions and garlic and fry for a minute.
Finally add the tomato chunks and cook till they turn mushy. Remove from heat and let it cool.
Once Cooled grind the tomato mix with coconut milk and salt till smooth.
In 1 tsp oil temper the chutney with asafoetida, mustard seeds and curry leaves.
Enjoy the savoury Paniyarams dipped in the hot spicy chettinad chutney.