In a bowl, mix sooji and curd together with ¼ cup water. Keep aside for 15-20 minutes.
After 15-20 minutes, whisk the batter well. Add finely chopped onions, green chillies, chopped coriander leaves and salt. Add about 1-2 tablespoon water and mix everything well.
Heat a paniyaram pan /appe pan and add few drops of oil inside the holes.
Now add pinch of eno/baking soda to our sooji-onion mixture and mix.
Immediately pour the batter into holes.
Cook on low heat. After about 2 minutes, drizzle few drops of oil on them. When the sides start to leave, flip it over to the other side using a spoon. You can flip 2-3 times and cook until it browns evenly on all the sides.
Enjoy with tomato ketchup or any chutney of your choice.