Soak raw rice for about half an hour and grind it with ginger and green chillies.

Pour mixture into idli batter.

Heat oil in a pan or a kadai.

Splutter mustard seeds followed by black gram and Bengal gram and slighty fry.

Add the red chillies, onions and curry leaves, a pinch of asafoetida powder and fry till golden brown.

Add salt as per taste.

When the onions look nice and crispy brown, take it off fire and add the mixture in to the batter and mix all the ingredients well.

Heat oil in the Paniyaram pan and pour the batter.

:- Hot Crispy Paniyarams will be ready in no time.

:- Serve hot with coconut chutney.

:- Remember that the batter would already have salt in it so add salt accordingly.