a bowl, add the dosa batter and the remaining ingredients. Do not add any water as we need a thick consistency. If the dosa batter was already slightly runny, add enough rice flour to thicken it. Check for salt, and we are good to go
pour a bit of the batter using a small ladle into each of the holes, taking care not to splash any oil around. Lower the flame at this point if you feel the oil is too agitated. Cooking this on a high flame right away will cause the appams to become brown quickly without the insides actually getting cooked.
But traditionally Paniyaram pans were used to make the famous Chettinadu Kuzhi paniyaram. A delicious breakfast or an anytime snack, the kuzhi paniyarams are so delicious even when you pack them for your lunch box