Step 1

This section is optional and you can add all the ingredients directly to the batter. But tempering makes the paniyaram flavorful.

Step 2

Heat a pan with oil and add mustard.

Step 3

When they crackle, add curry leaves. Saute for a min.

Step 4

Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears.

Step 5

Then add coriander leaves and hing.

Step 6

Cool this and add to the batter.

Step 7

Taste the batter and add more salt if needed.

Step 8

Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.

Step 9

Grease the paniyaram pan and heat it.

Step 10

Pour batter up to 3/4 in each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.

Step 11

When the base is golden fried, Flip them and cook until golden and cooked inside.

Step 12

I usually check by poking a paniyaram with a fork or skewer to check if it is done inside.

Step 13

Serve masala paniyaram with chutney or sambar.