Follow the process step by step.
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01
Make the tempering
Warm a small amount of oil, crackle the mustard seeds, then soften the onion, chilli and curry leaves.
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02
Mix the batter
Cool the tempering slightly and fold it into the batter. Check the salt and keep the batter thick enough to spoon.
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03
Warm the pan
Preheat the paniyaram pan over low-medium heat and add a few drops of oil to each cavity.
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04
Fill and turn
Fill each cavity about three-quarters full. When the edges set, loosen and turn each paniyaram with a small spoon.
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05
Finish the batch
Cook the second side until golden and set through. Repeat after lightly oiling the cavities if needed.
