Heat oil in a pan, add the mustard seeds and curry leaves. As soon as they start spluttering, add grated carrots and methi. Cook for just 3-4 minutes. Take the pan off the heat and let the vegetables cool a bit.
In a large bowl, mix together oats, sooji, baking soda, turmeric powder, chilli powder, grated ginger and salt. Stir in the yogurt. Whisk well to remove any lumps. This mixture should be thick, with a soft dropping consistency. Gently fold in the vegetables.
Heat your paniyaram / aebleskiver pan. Lightly brush each cavity with oil. Spoon in the batter and cover the pan. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
Serve warm with coconut chutney or mint chutney. Enjoy!