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.