Roast red chili and garlic in 1 tsp oil on a pan until they are slightly browned. Grind the chopped persimmon along with the roasted chili/ garlic to a fine consistency and add to the idli batter.  Idli batter to persimmon paste quantity ratio should be around 3:1.  Add more idli batter to match the ratio if needed.

Heat 1 tbsp oil in a pan and do the tadka with ingredients listed under tadka.  Add to batter, mix gently and adjust salt level.  The batter consistency should neither be too thick nor too thin, add some water if needed.

Heat paniyaram pan on the stove and in each mould pour about 1/2 tsp oil.  Pour one spoon batter mix into each mould just enough to fill them a little below their capacity.  The paniyaram will expand and almost become double the size when fully cooked.

Let them cook for few mins until they get golden brown at the bottom.  Then slowly rotate the paniyaram using a wooden stick/ spatula (the accessory that came with the pan).  Cook on the other side for few mins so they get evenly browned on both sides.  Perfectly cooked paniyaram will be crispy on the outside and soft on the inside and should melt in the mouth.

Serve the paniyaram when hot with chutney of your choice.  Popular combinations are onion or ginger or garlic or red chili chutney or idli podi mixed with sesame oil.