Roast fennel seeds in a preheated pan until aromatic, then crush coarsely.

Soak chana dal and moong dal overnight.

Grind the soaked dals into a coarse batter with minimal water.

Transfer the batter to a mixing bowl.

Add grated carrot, chopped onion, green chilies, ginger, fruit salt, red chili powder, turmeric powder, crushed fennel seeds, coriander leaves, and salt to the batter.

Mix well and adjust seasoning to taste.

Preheat a kuzhi paniyaram pan and add a teaspoon of oil to each cavity.

Spoon the pakora batter into each cavity.

Drizzle oil onto the pakoras and allow to steam.

Flip the pakoras and drizzle more oil.

Pan fry on medium heat until browned on all sides and cooked through.

Transfer pakoras to a plate with oil absorbent paper.

Serve hot with Dhaniya Pudina Chutney and Adrak Chai.