Masala Paniyaram

INGREDIENTS
2 cups idli batter
1 medium size onion, finely chopped or minced
1 or 2 green chilies, finely chopped
½ inch ginger, finely chopped or grated
a pinch of asafoetida/hing (optional)
½ tsp crushed black pepper (optional)
¼ tsp red chili powder/lal mirch powder
2 tbsp chopped curry leaves
½ cup grated coconut
salt if required
METHOD
Mix all the ingredients in the idli batter.
add salt if the idli batter does not have salt previously added to it. stir well.
heat the paniyaram chatti. add a few drops of oil.
pour spoonful of the batter ¾ of the paniyaram mould.
allow the batter to cook for 2-3 minutes on a low or medium flame.
turn each paniyaram with the help of a wooden skewer or spoon.
now allow the other side to get cooked and crisp.
turn once or twice for uniform cooking.
remove and keep in a casserole so that they stay warm.
these masala paniyaram are also good as tiffin box snack or picnic snack.
serve masala paniyaram with coconut chutney or sambar.