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Use idli / dosa batter.
Use oil.
Prepare mustard seeds.
You need split urad dal.
Use asafoetida.
Prepare curry leaves, chopped.
Provide oil as required to grease.
Use coconut chutney & sambar to serve.

Short Tips:

- In order to make the procedure of cooking less complicated, you should require to time to make large amounts of meat or veggie stock as well as store it in the fridge freezer. Not only is making your own stock less expensive than buying it from a store, yet it makes it very easy to maintain a big supply available. Just ice up the stock in little and also clearly identified parts and after that take out what you require when you need it!

Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute for a few seconds. Pour this tempering on the batter and mix well..
Heat the paniyaram chatti and grease well. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned..
Flip it over and cook the other side too till done..
Switch off the flame and transfer to a serving plate. Serve them hot with coconut chutney and sambar..

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