I got around 20 Paniyaram from the above qty. I used sunflower oil for cooking and frying. I used around 1/2-1 tsp of oil for each paniyaram. It's better to serve it hot/warm. Make sure the temp is correct, if it's too high, the outside may get browned fadt while the inside remains uncooked.
Heat the pan at first on med -high and once it's hot enough, reduce it to low-medium and continue cooking.