Step 1

Tempered spices:

Step 2

Heat oil in a small frying pan over medium-high heat. Crackle mustard seeds and urad dal. Add onions, ginger, green chilies, coriander (cilantro) leaves and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions starts to brown. Add asafetida. Stir to combine. Heat through. Remove from heat. Cool completely.

Step 3

Paniyaram:

Step 4

Heat paniyaram pan over medium-low heat. Pour a little oil into each hole. Fill the holes with batter. When one side is browned, flip over to cook the other side. Drain on an absorbent paper towel. Repeat with the remaining batter. Grease the holes with more oil if needed. Set aside.