Soak Rice, Urad dal and methi seeds for 4 hours. Now drain the water and grind it into grinder till smooth.

Take it in a large container, add salt and mix well. Leave to ferment for atleast 8 hours or overnight.

Now heat oil in a pan, add mustard and urad dal and allow them to splutter.

Add in asafoetida and curry leaves, green chillies, ginger and cook for one minute. Add salt and mix well.

Mix this tadka into the batter.

Heat a paniyaram pan brush it with oil, pour ladleful of batter in each hole.

Cover the pan with a lid and cook for 3-4 minutes. When cooked on one side flip it and cook from another side.