In a pan heat 2 teaspoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 teaspoon urad dal and 2 teaspoon chana dal. As they turn golden brown, add ¼ teaspoon asafoetida and few curry leaves finely chopped.

Next add 1 medium onion finely chopped and fry it on low flame until translucent.

Now add ½ cup rava/sooji.

Fry on low flame until the rava is fragrant. It doesn’t have to change color. Remove from heat and cool it down completely.

Add 3-4 tablespoon finely chopped fresh coriander along with salt as needed. Mix well.

Add 1 green chilli finely chopped. This is optional and can be avoided if serving to kids.

Next add ⅓ cup fresh thick curd.

Mix it well and the batter should be thick. Leave it for 10 mins.

Meanwhile heat the cast iron paniyaram pan on low flame and add ½ teaspoon of oil in each of the cavities.

To the prepared batter, add one pinch of baking soda and mix well. If needed, add 1-2 tablespoon water and adjust the consistency.

Pour a small ladle (about 1–1.5 tbsp) of batter into each cavity. Cook on low flame for 3-4 mins.

As the bottom turns golden brown, gently flip around. It does not matter if the center is still wobbly. Flipping at this stage makes round kuzhi paniyaram.

As both sides are golden brown, remove each kuzhi paniyaram. Repeat the same with rest of the batter.

Serve hot/warm with coconut chutney and tiffin sambar.