Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 1 tablespoon of oil in a pan. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of urad dal, 1/2 teaspoon of gram dal (optional), and 1/2 teaspoon of cumin seeds. Sauté for about 30 seconds until the mustard seeds splutter and the dals turn light golden brown.

2. 2.Sauté Aromatics

   Add half a chopped onion, 2 chopped green chilies, 1/2 teaspoon of chopped ginger, and a few curry leaves to the pan. Sauté the mixture for 2-3 minutes until the onions become translucent and the raw smell of ginger and green chilies disappears.

3. 3.Combine with Batter

   Transfer the sautéed tempering mixture into 2 cups of idli batter. Add salt to taste. Mix the batter thoroughly until all the ingredients are well combined.

4. 4.Cook Paniyaram

   Heat a paniyaram pan and add about 1/4 teaspoon of oil into each mold. Pour the prepared batter into each mold, filling it approximately three-quarters full. Cook on medium heat for 2-3 minutes until the bottom side is golden brown and cooked through.

5. 5.Flip and Finish Cooking

   Using a spoon or skewer, carefully flip each paniyaram to cook the other side. Continue cooking for another 2-3 minutes until the second side is also golden brown and the paniyaram are fully cooked through.

6. 6.Serve

   Remove the cooked paniyaram from the pan. Serve hot with your favorite green and red chutneys.