• Take out the idly/dosa batter from the refrigerator and let it come to the room temperature. While it is resting, chop the chilies and ginger.
• In a pan, heat oil, splutter mustard seeds, cumin seeds, add hing, green chilies, ginger, curry leaves, coriander and mint and saute them all for 30 seconds.
• To this now add peas and corn. Saute for a minute. Add salt and mix well. Sprinkle little water, cover and cook for a minute or two for the flavors to mingle. Keep the flame low, be watchful and don't burn the ingredients.
• After 2 minutes, remove the cover, take it off the heat. Add this tempering to the idly/dosa batter, mix well. Check consistency of the batter, if too thick, add 2-3 tablespoon of water, mix well.

Let us make Kuzhipaniyaram

• Heat a appe pan/abeleskiver pan. I have used my cast-iron pan. Once hot, add a teaspoon of oil. Brush the oil well with a silicon brush into the holes. I have used totally 1 teaspoon oil for the pan.
• Pour batter until ¾th in each of the holes of the paniyaram pan. Swirl another teaspoon of oil into the pan. Cover and cook for a minute in a medium flame for the paniyaram to cook.
• After a minute, remove the cover, flip the paniyarams carefully with a skewer. Swirl another teaspoon of oil. Let it cook for another 30-40 seconds.
• Remove and serve the paniyaram warm with a chutney of your choice.
• Any leftover paniyaram can be refrigerated for a day. Reheat in the microwave for 10-20 seconds and serve warm.