Friday, April 16, 2010

Egg Paniyaram




Ingredients
  • Fermented idly batter - 3 cups (235 ml each cup)
  • Eggs - 3 or 4
  • Onion - 1 big size (chopped)
  • Green chillies - 6 (chopped)
  • Ginger - 3 tsp
  • Curry leaves - 3 sprigs
  • Crushed pepper - 2 tsp
  • Coriander leaves - handful (chopped)
  • Oil - as required
  • Salt to taste

Method
  • Beat the eggs well.
  • Except oil, add all the rest of the ingredients & mix well.
  • Heat the paniyaram moulds with some oil, on low medium flame.
  • Fill 3/4 of the moulds with the batter.
  • Drizzle some oil on the top of the paniraram & allow it to cook till the bottom layer becomes brown in color.  
  • Turn the paniyaram to cook both the sides evenly.

Tips for the recipe - Beat the eggs well using the beater. The more you beat, softer the paniyaram will be.

2 comments:

  1. Thanks Lakshna, fantastic recipies! Lipsmacking ans easy dishes i'm learning from you.

    ReplyDelete
  2. You are welcome. Thanks for visiting my site.

    ReplyDelete

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