Adjust spice levels with green chillies. Since it is a non-stick pan, quantity of oil is purely your choice. Be careful while adding salt because the idli-dosa batter already has salt added to it before fermentation. Never use freshly ground idly-dosa batter, use the last set of batter. You can also use shallots instead of regular onion to enhance the taste. You can use grated carrot, peas, or any vegetable to make it healthy. There is another method to prepare paniyarams. You can temper all the ingredients in one tablespoon of oil along with a teaspoon of mustard seeds and transfer this to the idli-dosa batter and make paniyarams. I mostly prepare it as I mentioned in the above post. Always cook over low flame to get a crunchy and crispy outer layer while the interior of the paniyaram will be soft and spongy.