Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute for a few seconds. Pour this tempering on the batter and mix well.
Heat the paniyaram chatti and grease well. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned.
Flip it over and cook the other side too till done. Drain on a kitchen towel and serve them hot with coconut chutney and sambar.
