This section is optional and you can add all the ingredients directly to the batter. But tempering makes the paniyaram flavorful.

Heat a pan with oil and add mustard seeds. When they crackle, add curry leaves. Saute for a min.

Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears. Add ginger and saute for a minute.

Then add coriander leaves and hing. Cool this and add to the batter.

Taste the batter and add more salt if needed. Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.

Season the paniyaram pan and heat it with few drops of oil in each cavity. (Check notes to season your cast iron pan)

When the pan is hot enough, pour batter up to ¾ in each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.

When the base is golden fried, remove the lid and fry for another minute,. Turn them and cook until golden on the other side too. I usually check by poking a paniyaram with a fork or skewer to check if it is done inside.

Remove them to a plate. To make the next batch, reduce the heat and pour few drops of oil in each cavity. Pour the batter and cook the same way.

Serve masala paniyaram with chutney or sambar.