Soak barnyard millet and the five lentils (chana dal, arhar dal, green moong dal, white urad dal, pink masoor dal) in water separately for 3 hours.

Drain the water completely.

Combine the soaked millet and lentils.

Blend the millet and lentil mixture with ginger, green chilies, mint, and curry leaves to a smooth batter. Add water as needed.

Transfer the batter to a mixing bowl.

Add chopped onions, asafoetida, and salt to the batter and mix well.

Adjust water to achieve a thick, idli-like batter consistency.

Heat a paniyaram pan on low-medium flame.

Pour 1 teaspoon of sunflower oil into each cavity.

Spoon 1 tablespoon of batter into each cavity, filling them halfway.

Cover the pan with a lid and cook for 2-3 minutes on low-medium flame.

Open the lid and flip each paniyaram to cook the other side.

Cook until golden brown and cooked through.

Remove the paniyaram from the pan and repeat with remaining batter.

Serve hot with South Indian Coconut Chutney or Green Coriander and Coconut Chutney.