Egg Paniyaram

Posted on Tue, Sep 29, 2009 | 1 Comment | Print Print | Email Email

Cook Time :15 Min | Servings : 2 Persons

Egg Paniyaram

Ingredients :
Dosa batter 2 cups
Egg 2 nos
Directions:
  1. Step 1

    Beat the egg well and mix it with the Dosa batter. Pour it into the Non

    Stick Paniyaram Pan. Wait for 1 1/2 min and using the small stick turn it upside down. Allow it to cook for 2 min and take out.
Tips :
  • Variations can be done by adding onions, green chili, curry leaves and coriander leaves.

(*) Recipe from my Mom’s Kitchen. This goes good with Coconut Chutney.
This would a very soft Paneeyaram. Check out how to make Dosa batter.

Other recipes you might like ...

    Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney) Rava Dosa / Rawa Dosai Aval Dosai / Poha Dosa / Flattened Rice Dosa Tomato Sambar/ Thakkali Sambar for Idli and Dosa Tomato Adai / Thakali Adai Preparing Rice flour batter for Dosa, Idili and Paneeyaram / Arisi Mavu Dosai / Idli Kulambu Potato Kulambu / Potato Kurma

One Response to “Egg Paniyaram”

  1. Namagiri says:
    January 17, 2012 at 6:05 pm

    Egg? Really?

    Reply

Leave a Reply

«
»

Random Posts

  • Pudalangai Pal Kulambu / Snake Gourd in Milk Gravy
  • Banana Milkshake
  • Award Time !!
  • Banana Walnut Bread
  • Brinjal Fry/ Kathirikai Varuval
  • Raw Mango Rice / Mangai Sadam
  • Egg Fried Rice/ Muttai Fried rice
  • Kadai Bhendi / Kadai Ladies Finger

Ingredients in English/Tamil

Facebook

Recent Comments

Site Index

Browse by Category

Cooking Tips

“While storing green chilies in refrigerator remove its stem, wash in water and spread on a kitchen towel & allow it to dry for 1/2 day. Store this in a plastic container. It stays fresh for more than 2 weeks and remains green.”

Shared Recipes