Egg Paniyaram, Muttai Paniyaram
Egg Paniyaram is a delicious and soft evening snack.
When I was watching Chef Jacob’s show, he was describing how to make Egg Paniyaram. Immediately, lot of questions popped into my mind. What?? paniyaram with eggs? Would the smell of eggs be strong? Egg Paniyaram with just coriander leaves? how is it possible? I knew Chef Jacob can never go wrong! Still, I wanted to try it out. I make Egg Paniyaram often at home, and my family likes it.
I had eggs and sufficient coriander leaves. What more do I need? It just took me very few minutes.
Voila…Egg Paniyaram is ready! My heaven!!! It was too soft and kind of spongy. It tasted yummy. You can never have enough of them. It was yummy because of the right blend of eggs and coriander leaves.
Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Cuisine. South Indian
Recipe Category. nack
Eggs – 2
Dosa batter – 1 cup
Coriander Leaves (Chopped) – as desired
Salt – as desired
Oil – as desired
1. Beat eggs well. Add chopped coriander leaves to the eggs.
2. Add the egg mixture to the dosa batter and put salt. Mix well.
3. In the paniyaram pan, heat oil. Oil should fill half of each slot in the paniyaram pan. Now, pour the dosa batter to each of the slots in the pan. Let it boil for 2 minutes. Turn them over.
Egg Paniyaram recipe below: