1. Combine semolina, rice flour, sour yogurt, cumin seeds, green chillies, onions, coriander leaves and salt in a bowl and mix well.

2. Add water, little by little, and mix well to make a thick batter. Add baking soda and mix well. Rest the batter for 10 minutes. Heat a paniyaram tawa.

3. Drizzle a little oil into each cavity and spread it with a tissue paper. Drizzle some more oil in each cavity and pour the batter into them filling upto ¾ the depth. Drizzle a little oil all around and cook.

4. When the underside turns golden, turn them over with a wooden skewer. Drizzle some more oil all around and cook for 1- 1½ minutes.

5. When the paniyarams become golden and crisp on both sides, serve them hot with coconut chutney or with tomato chutney or any other chutney of your choice.