Heat oil in a small pan.

Add mustard seeds and white lentil/urad daal in the oil.

When seeds start crackling add green chili, asafoetida, and curry leaves.

Now add this tempering in the idli batter (dropping consistency batter)

Add chopped coriander and ginger and little salt if needed.

Mix well and then add eno just before preparing.

Heat paniyaram pan and drizzle few drops of oil in the non stick paniyaram pan.

Fill the holes with about a tbsp of prepared batter.

Cover with a lid and let it cook on medium heat till it become dry on top and sides become golden.

Now drizzle some oil on the top of the paniyaram.

Turn the side with a fork or skewer stick and cook till it become golden from the bottom.

Remove the cooked paniyarams from the pan .

Serve hot with tomato chutney or coconut chutney.