[From Left to Right: Regular paniyaram, Puli/Tamarind Chutney, Peanut Chutney, Egg Paniyaram]
For Regular Paniyarams:
Season idli/dosa batter with tempered mustard seeds, urid dal, curry leaves, and few chopped onions. Pour batter mixture in paniyaram pan and cook to make regular paniyarams.
For Egg Paniyarams:
Mix the above seasoned paniyaram batter with 2 or 3 beaten eggs. Set the stove on low to medium heat. Add a few drops of oil in paniyaram pan and pour a heaping tablespoon of batter mixture in paniyaram pan. After a minute or two flip it and cook the other side. Egg Paniyarams are ready to be served.
[Note: All chutneys, sambars will go well with this paniyarams.]
Links: Anthony's curry mela.