Kara Paniyaram/ Savory Paniyaram

Day Two of my quest to feed the kids only home-made food. It was so successful, the kids want this one more time, throwing my careful menu planning into disarray

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Soak 2 measures boiled rice and 1 measure urad dal overnight, along with 1 tsp fenugreek seeds. Grind it smoothly, with minimal water, and let it ferment for 6 hours. The consistency should be thicker than for dosa batter (more like idli batter).
To the batter, add 2 crushed green chillis, 1/2 medium onion chopped fine, and a tadka of mustard seeds adn curry leaves.
Rub ghee on the paniyaram pan, pour the batter into the mould and allow it to cook on low heat. When they start to pull away from the edges, turn them around and allow it to cook further.
Serve hot.