For pineapple rasam heat oil in a pot and add chopped garlic, red chillies, curry leaves, chopped tomato, chopped pineapple, salt, black pepper powder, cumin powder, boiled pigeon peas, water, and tamarind paste. Let the rasam boil until the veggies soften. Add some more water, if required. Add a pinch of sugar to the rasam. For masala paniyaram, make a batter by combining chopped onion, red chilli powder, and dosa batter. mix well. Heat oil in the paniyaram pan. Fill the paniyaram moulds with the prepared batter and cook the masala paniyaram on both sides. Thread masala paniyaram onto a wooden skewer and serve the soup with it. Garnish pineapple rasam with a coriander sprig.