Idly batter: 2 cups
Mustard seeds: 1/2 tsp
Curry leaves: a sprig
Onion: 1 medium diced
Ginger: 1 tsp chopped
Green chillies: 2 thinly sliced
Hing/Asafoetida: 1/2 tsp
Oil: 1 tbsp
Heat oil in a pan and splutter mustard and curry leaves.
Throw in the onions, ginger and green chillies and saute till wilted.
Add the asafoetida and take off fire.
When it cools slightly, pour it to the 2 cups idly batter.
Take a non stick paniyaram chatty and just pour a drop of oil in all the holes.
Pour the batter in tablespoonfools till 3/4th full
(if you add cooking soda to the batter (1/2 tsp you will get very fluffy paniyarams...but this is optional)
in medium flame, let it get cooked.
When one side is done, carefully turn over with a skewer.
Once done, serve warm with chutney or sambar or both.