Heat vegetable oil in a pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves and let them crackle for 4-5 seconds.
Add onions, green chillies, carrot, and fresh coconut and fry for 3-4 minutes, stirring frequently.
Remove the pan from heat and add the mixture to 3 cups of idli or dosa batter.
Add chopped cilantro (coriander leaves), asafoetida (hing), and salt and mix well to combine.
Heat a paniyaram chatti or Aebleskiver pan over medium heat. Once the pan is hot, add oil to each cavity.
Pour spoonfuls of the batter into the cavities until they are almost full.
Cover the pan with a lid and cook for 3-4 minutes until the paniyaram are golden brown and crispy from the bottom.
Turn each paniyaram with the help of a wooden skewer or a spoon and cook on the other side for another 2-3 minutes.
Remove the paniyaram on a plate. Repeat the process with the remaining batter.