2 cups of dosa/idli batter
2 tablepsoons grated coconut
1/4 cup grated carrots (or chopped spinach, finely minced cabbage) - optional
1/4 cup onions chopped finely (if you get the baby pearl onions they are more tastier)
1 teaspoon of green chilles chopped coarsely
1 tablespoon finely chopped curry leaves
1/4 teaspoon mustard seeds
Salt to taste
1 tablespoon of oil
In a small pan heat the oil, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender.
Combine all the ingredients including the above mixture into the dosa batter.
Grease the paniyaram pan with oil. Spoon the dosa mixture into the holes of the pan. Heat the pan on medium heat and cover with a lid. After a 3-4 minutes you will notice the top part steamed. At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.
Once done, remove and arrange on serving trays. Continue with the remaining batter and serve warm or room temperature as it is or with your favorite chutney.