Egg / Muttai Paniyaram

Egg Paniyaram is High protein and some extra spice to kick start your Breakfast in a healthy way. The Paniyaram Is usually made in a Paniyaram pan by using less of oil and shallow frying till it becomes crispy from outside, soft inside it goes well with Coconut Chutney

Preparation Time: 30 Minutes

Serves: 2

INGREDIENTS

Idli Dosa Batter – 1 cup
Eggs – 2
Big Onion – 1 finely chopped
Green chilli – 1 finely chopped
Coriander leaves – 1 tbsp finely chopped
Oil – as required
Salt – to taste

To Temper:

Cooking oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – ½ tsp
Curry leaves – 1 tbsp chopped finely

STEPS

In a mixing bowl, add idli dosa batter. Using a whipper whip the eggs until fluffy. Add the beaten eggs to the idli dosa batter, keep it aside.
In a kadai, heat oil adds the items listed under “to temper” let it splutter then add onion and fry till golden brown. Then add this to the egg batter, along with coriander leaves and salt if required.
Mix well and now your egg paniyaram batter is ready the consistency should be semi runny like dosa batter. Heat a paniyaram pan with 1/2 tsp oil in each hole then fill each hole with the batter.
Then cook covered for a minute or until it gets cooked. When the top part looks cooked then turn and cook on other side till golden brown.
Serve as a teatime snack with any spicy chutney of your choice.

Egg / Muttai Paniyaram

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