In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
Heat the paniyaram pan on medium heat. Add a few drops of oil into each hole and pour 1~2tbsp batter and cook for 2~3 minutes or until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.