### TranslatedIngredients: 2 cups Idli Dosa Batter,1/2 teaspoon Mustard seeds,5-7 Curry leaves,1/4 teaspoon Asafoetida (hing),1/3 cup Shallots - finely chopped,1-2 Green Chillies - finely chopped,3 tablespoons Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for shallow frying,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making Masala Paniyaram With Idli/Dosa Batter Recipe, we have to prepare the tempering for the batter.Heat 1/2 tablespoon cooking oil in a tadka pan over medium flame. Add mustard seeds. Once the seeds start to crackle, add curry leaves and fry for few seconds.Now add the chopped onion and green chillies .Saute until onion turns light pink. Turn off the flame and let the mixture cool down.Take a large bowl, add leftover idli batter to it. Add onion mixture, coriander leaves and salt to taste. Mix well.The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter. Add little water, if the mixture is too thick.Now heat paniyaram pan over medium flame. Add few drops of oil in each round mould. Pour a spoonful of batter into each one (fill only until 3/4 of each mould).Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until the bottom surface turns light golden brown. Remove the lid and flip each paniyaram using a fork and spoon.Cook another side for about a minute until the bottom surface turns light golden. Remove them using a spoon and transfer to a plate.Serve Masala Paniyaram With Idli/Dosa Batter Recipe with Coconut Chutney and Filter Coffee as a tea time snack.