Method

Prepare batter: Heat 1 tsp oil in a small pan. Add mustard seeds — wait for them to pop. Add urad dal — 30 seconds until golden. Add curry leaves, onion, green chilli, and ginger — fry 2 minutes. Add coconut and coriander. Remove from heat. Cool slightly. Mix this tempering into the dosa batter along with salt.
About 5 min
Tip: The tempering mixed into the batter is what gives paniyaram their distinctive flavour. Don't skip this step.
Heat the paniyaram pan (appe pan/appam mould) over medium heat. Add a few drops of oil in each well. When hot, ladle batter to fill each well about ¾ full. Cover with a lid. Cook on medium heat for 3–4 minutes until the sides are set and the base is golden-brown.
About 10 min
Tip: Fill wells only ¾ — the batter puffs up as it cooks. Overfilling creates a flat top that doesn't dome.
Using a thin skewer or small spoon, flip each paniyaram and cook uncovered for 2–3 minutes until the other side is equally golden. The finished paniyaram should be round and golden all over. Serve hot with coconut chutney and tomato chutney.
About 5 min
Tip: Paniyaram flip easily when they're ready — if they resist, wait 30 more seconds. Forced flipping breaks them.

Nutrition per serving (estimate)