Egg Paniyaram

Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. My family loves paniyaram very much. The other day, I was making paniyarams and started running low on batter. So, I mixed the remaining batter up with a couple of eggs. Oh boy! what a surprise!! the taste was amazing - I guess I didn't know what I was missing before this little adventure :-). From that day onwards I intentionally mix batter with eggs to make egg paniyarams!

[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.