One of my all time favorite. Adding egg to the batter results in spongy Paniyaram. Check it out how to prepare batter for this.  We usually make paneeyaram when the batter is at it’s 3rd or 4th day and fermentation is very strong. Add chopped onion, green chili, curry leaves and coriander leaves for added taste.

Muttai Paniyaram / Egg Paniyaram

Muttai Paniyaram / Egg Paniyaram
Prep time
Cook time
Total time
Serves: 2
  • Dosa batter - 2 cups
  • Egg - 2 nos
  1. Beat the egg well and mix it with the rice batter.
  1. Take a ladle full of batter and pour it in the non-stick Paniyaram pan. Wait for 1½ min to cook one side. Using the small stick turn it upside down. Allow it to cook for 2 min and take out when both side turn brown and the batter inside is cooked well.