Egg Paniyaram

The traditional paniyaram is made by shallow-frying balls of fermented batter of rice and lentils. Egg paniyaram is an interesting twist to the standard recipe; eggs provide a different flavour and texture to the dish.Egg Paniyaram recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together

Health Benefits

The primary ingredient in this egg paniyaram dish is of course the eggs. Eggs are one of the healthier foods you can eat on a regular basis. Egg whites, in particular, are a rich source of protein. Eggs also contain essential fatty acids and vitamin D, which improve brain health and liver functioning and even prevent macular eye degeneration.

Ingredients

Eggs: 2

cup dosa batter: 1/2

medium-sized onion: 1

small tomato: 1

green chilli – finely chopped: 1

a sprig of curry leaves – tender

tbsp coriander leaves – finely chopped: 1

tsp turmeric powder: 1/8

Pepper powder as needed

salt as needed

tsp oil: 5-6

tsp water: 2

How To Make Egg Paniyaram

1. Finely chop onions, green chilies and tomatoes.
2. In a bowl, break 2 eggs, add salt, turmeric powder, pepper powder, 2 tsp water, and whisk until foamy. 
3. Mix whisked eggs with dosa batter.
4. Add the onions, tomatoes, green chilli, coriander leaves and curry leaves. Stir to combine. Egg paniyaram batter is ready.
5. Heat a paniyaram pan.
6. Pour 1/2 tsp of oil into eachc mold, leaving a few millimeters gap to allow the batter to cook and expand.
7. Once the lower portion is toasted, flip the pieces over and cook uncovered on low heat for another 2-3 minutes.
8. Flip over 2-3 times if required until both the sides are browned.

Trivia

Both the Japanese and the Dutch have a history of making their own paniyaram dishes.