Combine semolina and curd in a bowl. Mix nicely to form a lump-free batter. Set aside for 5 - 10 minutes.
Heat oil/ghee in a frying pan or kadhai. Add mustard seeds, urad dal, and curry leaves. Fry for a minute or until seeds starts spluttering.
Next, add chopped onion and fry till the onion turn light golden in color.
Pour this tempering over the semolina batter along with grated cheese, coriander, and red chili powder. Combine nicely.
If the batter seems too thick, add one or two tablespoons of water to get the idli-dosa batter-like consistency.
Heat a non-stick paniyaram/appe pan with one drop of oil in each mold or you can brush each cavity with oil.
Meanwhile, add cooking soda in the batter and whisk the mixture in one direction until the batter starts frothing.
Now spoon one tablespoon of batter in each mold of the paniyaram pan.
Cover and cook for 2 - 3 minutes. Check for doneness and flip using a fork/skewer/spoon to the other side. Cook from the other side for 2 - 3 minutes. Transfer to a plate. Similarly, prepare the rest of the paniyaram.
Serve Instant Rava Paniyaram with coconut chutney (see recipe).
Try to use non-stick paniyaram pan ( buy it here ). It requires less oil and is easy to clean as well.
Similarly, you can prepare paniyaram with the idli-dosa batter as well. Just skip adding cooking soda.
In case your measuring cups and spoons are not in reach don't worry. As long the consistency of the batter is similar to idli-dosa batter be assured you will savor delish paniyaram.
If the batter seems too thick add one or two tablespoons of water to get the dropping consistency.
Without adding soda the batter can be stored in the fridge for 2 - 3 days. Every time before using bring it to room temperature.