The batter for the kuzhipaniyaram was the same as masala oats dosa.
As the batter was left over after making masala oats dosas I decided to add little more rice flour ,spinach chopped fine in the batter and made the kuzhipaniyarams.
This turned out very well with a crisp bonda like exterior and a soft spongy texture inside.
Tempering with mustard seed and chana dal to the batter may be done but I omitted this.
Try this version of making kuzhipaniyarams and see the difference.