Soak the raw rice, aval and the dals separately for 2-3 hours. Grind smooth, add salt. Rest for 3-4 hours.
Add curd and mix well and keep aside for 10 mins.
Make the tempering, add to the batter, mix well. If using onions, add and mix again.
Heat a paniyaram pan (abelskiver) and grease it well. Spoon the batter into the dimples till they are 3/4 full. Cover and cook on low-medium for 2 mins, gently tip them over and let it cook evenly to a golden brown on all sides.
Serve immediately with Kothamalli Thengai Chutney (Coriander Coconut chutney)
Notes
Yoghurt makes all the difference, so dont skip that. Use a vegan substitute like cashew curd or rice curd if you are avoiding dairy.
If the batter is a little too watery, add a TBSP of roasted rava or a tsp of rice flour to the batter and proceed as usual