Combine the dosa batter and ragi flour together, ensuring no lumps, and keep it aside.
Heat a pan/tempering vessel under medium flame.
Warm the oil and add mustard seeds when it heats up so it starts popping. Quickly add the curry leaves, asafoetida, green chillies, urad dhal, chana dhal and turn off the flame.
Pour the tempering in the dosa batter and mix well.
Add the raw onions, grated carrots, coriander leaves and required salt. Mix well and rest it for sometime.
Heat a paniyaram pan and grease with oil.
Pour some batter in the holes and cook on low - medium flame until it is golden brown below.
Use a spoon or skewer to flip over and cook the other side. If required, add some oil.
Remove from pan and serve hot with coconut chutney.