Heat the oil in a pan and splutter mustard seeds and urad dal.

Add the sliced ginger, onions and curry leaves till they brown.

Lastly, add the grated coconut and saute till it browns.

Add a pinch of asafoetida and add this mixture to the idli batter and mix well.

Pour a drop of oil into the paniyarakkal and pour a laddle of batter into each trough.

Close with lid and let it steam for 6-8 minutes. Lift lid and turn the paniyarams so that they cook on the other side as well.

Serve hot with chutney.