Take a large bowl and add idli batter into it.
Mix in the green chillies, grated ginger, onion, asafoetida, coconut, curry leaves as well as salt and pepper into the batter. Mix well to make a smooth paste.
Heat the paniyaram moulds and brush some oil on the insides.
Pour the batter in the mould and let cook for 2-3 minutes on medium flame.
Turn them so that the other side of the paniyaram gets crispy.
Take out and let them cool down for 5-7 mins.
Serve paniyaram with sambhar and coconut chutney.