Vegetable Kuzhi Paniyaram | Instant Paniyaram with Idli Batter

In a pan heat oil. Add mustard seeds, chana dal, urad dal and fry until golden brown. Add asafoetida at the end.
Next add finely chopped green chillies and curry leaves, fry for a minute.
Add finely chopped onions and fry until translucent.
Add grated carrots and finely chopped French beans. Add salt as needed and cook for 4-5 mins on low heat.
Let the mixture completely cool down.
Add it to the leftover Idli batter along with grated coconut.
Mix well and the batter should not be too thick but not thin either.
Meanwhile, heat the paniyaram pan on low flame and drizzle oil in each of the holes. Grease the oil around.
Once the pan is hot, pour a small ladle of the batter into each hole in the pan. Drizzle few drops of oil around.
Cover it with a lid and cook on low flame for 2-3 mins.
Once the edges look cooked, use a paniyaram skewer (which has pointy end on one side and small tip to loosen the edges on the other side) and loosen the edges.
Gently turn the paniyaram around using the pointy end of the skewer. Cook for a minute and remove from heat. Repeat this with rest of the batter.
Serve hot with chutney of your choice. I served it with Roasted Peanut Tomato Chutney.