Chop the mushrooms
and capsicum finely and keep aside. Take idli batter in a deep bowl.
For tempering, heat
1 tbsp oil in a non-stick pan, add mustard seeds and when they splutter, add split black gram and saute till golden. Add asafoetida and curry leaves and saute for ½ minute.
Take idli batter in a
deep bowl, add the tempering to the idli batter and mix well. Add salt and mix well
Grease each dent in
the paniyaram kadai.
Heat the remaining oil
in another non-stick pan, add mushrooms and capsicum and saute for 1 minute or till they soften. Add salt, turmeric powder, red chilii powder, black pepper powder and coriander leaves and cook on low heat for 1 minute. Transfer into a bowl and keep aside.
Fill each dent upto ¼
with the batter. Keep a little of the vegetable mixture over the batter and cover with the batter till the dents are almost full.
Cover the kadai with
a lid and cook on low heat for 2-3 minutes or till the edges beginning to change colour. Turn them over carefully and cook till the other side is similarly done. Make more paniyarams similarly.
Transfer them onto a
serving plate and serve hot with either coconut chutney or tomato chutney. Or you can have them as they are since they are already stuffed with a spicy mixture.