Ingredients with Measurements:
- 1 cup of idli/dosa batter
- 2 eggs
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/4 tsp of ginger, grated
- 1/4 tsp of cumin seeds
- Salt to taste
- Oil for cooking
Special equipment needed:
- Kuzhi Paniyaram pan
Step-by-step instructions:
1. In a mixing bowl, add idli/dosa batter, finely chopped onion, green chili, grated ginger, cumin seeds, and salt to taste. Mix well.
2. Crack two eggs into the batter and mix until well combined.
3. Heat the kuzhi paniyaram pan on medium heat and add a few drops of oil in each cavity.
4. Once the oil is hot, pour the batter into each cavity, filling it up to 3/4th.
5. Cover the pan with a lid and cook for 2-3 minutes or until the bottom of the paniyaram turns golden brown.
6. Using a spoon or a skewer, flip the paniyaram and cook for another 2-3 minutes or until the other side is also golden brown.
7. Remove the paniyaram from the pan and repeat the process with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 paniyarams
Nutritional information:
Calories: 80
Fat: 4g
Protein: 4g
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Sodium: 130mg
Substitutions for ingredients:
- Instead of idli/dosa batter, you can use a mixture of rice flour and urad dal flour.
- You can add other vegetables like grated carrots, chopped spinach, or bell peppers to the batter.
Variations:
- You can make a sweet version of paniyaram by adding jaggery or sugar to the batter and skipping the onions and chili.
- You can also make a cheese and herb version by adding grated cheese and chopped herbs like basil or parsley to the batter.
Tips and tricks:
- Make sure the pan is hot before pouring the batter.
- Do not overfill the cavities with batter as it will not cook evenly.
- You can use a toothpick to check if the paniyaram is cooked from inside.
Storage instructions:
You can store the leftover paniyaram in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the paniyaram in a microwave or on a pan until warm.
Presentation ideas:
Serve the paniyaram hot with coconut chutney or tomato chutney.
Garnishes:
You can garnish the paniyaram with chopped coriander leaves or grated coconut.
Pairings:
Egg Kuzhi Paniyaram goes well with Masala Chai or South Indian Filter Coffee.
Suggested side dishes:
Coconut Chutney, Tomato Chutney, or Sambar.
Troubleshooting advice:
- If the paniyaram is sticking to the pan, add more oil to the cavities.
- If the paniyaram is not cooked from inside, cover the pan with a lid and cook for a few more minutes.
Food safety advice:
Make sure the eggs are fresh and the batter is not spoiled.
Food history:
Kuzhi Paniyaram is a popular South Indian snack that originated in Tamil Nadu.
Flavor profiles:
Egg Kuzhi Paniyaram is savory, spicy, and slightly tangy.
Serving suggestions:
Serve the paniyaram hot with coconut chutney or tomato chutney.
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Region: Indian