• Measure jowar, idli rice and urad dal. Take them together in a large bowl. Wash with water twice or thrice and drain. Add fresh water and fenugreek seeds and let it soak for 4-5 hours.
• After the said time, drain the water and add the soaked mix to grinder and grind to a smooth batter. I always use my grinder to grind idli-dosa batter.
• You can also use Indian mixie or a heavy blender. If using indian mixie, grind in batches. Use cold water to grind.
• Once ground, transfer the batter to a bowl with lid and one large enough to hold fermented batter. Let the batter ferment for 6-8 hours or overnight.
• Pro-tip to fasten fermentation, reserve 2-3 ladles of previous batch idli-dosa batter and add it to the fresh batter. The old fermented batter helps in fermenting faster. Almost like sourdough concept.
• I usually soak the grains early morning and grind it around 2-3 pm. Mix in the old batch of idly-dosa batter and it ferments by evening 8/9 pm. You can refrigerate before hitting the bed.

To make Chilli Cheese Kuzhipaniyaram.

• Remove required amount of batter from the refrigerator. Add salt to it and mix well.
• In a bowl mix capsicum, broccoli, corn. Add red chilli flakes, salt and cheese to this and mix well.

Method 1 to make cheese stuffed paniyaram

• Heat a appe pan, when hot, brush it with oil. I prefer to use gingely oil.
• Fill each hole till half, add 1-2 teaspoon of cheese stuffing and cover the hole with more batter. Drizzle oil. Cover and cook for 1-2 minutes in a medium flame.
• Open and check if the top is cooked, you wont see any trace of raw batter if cooked.
• Flip the paniyaram and drizzle some more oil and cook the other side for 30 seconds to 1 minute.
• Remove the paniyarams to a serving plate.

Method 2 to make chilli cheese kuzhipaniyaram

• Add the vegetable cheese stuffing into the batter. Mix well.
• Heat appe pan, brush with oil. When hot, fill ¾ th of the paniyaram hole with the batter. Drizzle with oil. Cover and cook for a minute or two in a medium flame.
• Open and check if the top is cooked, you wont see any trace of raw batter if cooked.
• Flip the paniyaram and drizzle some more oil and cook the other side for 30 seconds to 1 minute.
• Remove the paniyarams to a serving plate. Serve the paniyaram hot with your favorite chutney.
• The above measurements made 28 paniyarams. 14 from each method above. So I have mentioned 7 appeor paniyaram for each serving.

Storing & Serving

• These cheese stuffed paniyarams make a wonderful school lunch box meal. I pack for my kid in Vaya preserve lunch box. So they stay hot for 5-6 hours.
• These can also be served as a snack. They taste best when served hot. . If needed can be refrigerated for a day. But must be reheated in the microwave before serving.

Garnish Suggestions

• You can top the paniyaram with some more shredded cheese once you flip the paniyiaram .
• I sprinkled a batch with aromatic thengai podi for some extra flavor. You can use idli podi, flavored curry leaves podi to make it more lip smacking.