Masala Egg Paniyaram | Masala Egg Bites

 

Masala egg paniyarams are a fluffy kind of dumplings which with a spicy masala blend would do a marvel on each bite. Relish these paniyarams with the coconut chutney and it would be an unforgettable tasty snack forever!

I do add grated carrots, de-seeded green chillies and finely chopped onions after sauteing them in a gingelly oil. The addition of pepper powder, turmeric powder, red chilli flakes and the cumin powder do some magic with the eggs to lift the taste. Herbs like curry leaves and coriander leaves are the must-include ingredients in this recipe to get the perfect taste. I used to prepare these paniyarams when I have left-over idly batter on hands. The sour idli batter is the nice combo with the eggs and the spicy masala.

Say 'no' to the foul smell by adding turmeric powder and say 'yes' to the fluffiest paniyarams ever by choosing bigger eggs in your fridge. Sourer the idli batter, tastier the paniyarams would be. Add a good amount of black pepper powder and red chilli flakes. Remember, red chilli flakes works best than red chilli powder. But, no offence, you can add red chilli powder if you want to. These are some of the tricks to get the best fluffiest and tastiest masala egg paniyarams.

This snack would be loved by almost everyone and it seems like you are waiting for the recipe. Come, let's move on to the preparation part.

Check for more paniyaram varieties:

• Ragi Chocolate Dumplings

• Dates-Coconut Paniyaram

⏲ Preparation Time: 15 minutes
⏲ Cooking Time: 20 to 25 minutes
🍴 Yields: 30 paniyarams

What to Use?

• Eggs- 3
• Idli batter - 200g
• Onion -1
• Green chilly -1 (optional)
• Carrot -1
• Turmeric powder - 1/4 tsp
• Red chilli flakes - 1 tsp
• Black pepper powder - 1 tsp
• Cumin Powder - 1/2 tsp
• Curry leaves - a sprig
• Coriander leaves - few
• Salt - as needed
• Gingelly Oil - 1 tbsp (for sauteing) + 3 drops for each paniyaram

Masala Egg Paniyaram

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Fluffy paniyarams made with eggs, idli batter and spicy masala.

Steps Involved:

To a pan, add a tablespoon of gingelly oil and add the finely chopped onion. Saute the onion well and wait till it turns translucent. Add de-seeded green chilly to the onions. Add chopped curry leaves to the pan and saute well. Add grated carrot to the pan and saute for a minute. Add turmeric powder, salt, red chilli flakes, black pepper powder and cumin powder. Mix well and turn off the flame. Masala is ready for egg paniyarams. Take 3 large eggs in a bowl and whisk them well. To the beaten eggs, add the prepared masala along with some freshly chopped coriander leaves. Now, add a cup of left-over idli batter to the masala egg mixture. Mix well and the egg paniyaram is ready to use. Heat the paniyaram pan with 3 drops of gingelly oil in each mould of the paniyaram pan. Reduce the flame to low and start pouring the batter on each mould. Care should be taken to fill the moulds to 3/4th of the total area. Close the paniyaram pan with a lid and cook on a medium flame for a minute. Open the lid and flip all the paniyarams. Cook them for another full minute. Hot Paniyarams are ready to serve now. Relish them with coconut or tomato chutney. Step-by-Step Procedure with Pictures How to Make? To Make Masala: To a pan, add a tablespoon of gingelly oil. Add the finely chopped onion. Saute the onion well and wait till it turns translucent. Add de-seeded green chilly and chopped curry leaves to the pan, and saute for 30 seconds. Add grated carrot to the pan and saute for a minute. Add turmeric powder, salt, red chilli flakes, black pepper powder and cumin powder. Mix well and turn off the flame. Masala is ready for egg paniyarams. To Make Masala Egg Paniyaram: Take 3 large eggs in a bowl. Beat the eggs well until it turns frothy. To the beaten eggs, add the prepared masala. Add some freshly chopped coriander leaves.  Now, add a cup of left-over idli batter to the masala egg mixture. Mix well and the egg paniyaram is ready to use. Heat the paniyaram pan with 3 drops of gingelly oil in each mould of the paniyaram pan. Reduce the flame to low and start pouring the batter on each mould. Care should be taken to not overfill the moulds. Close the paniyaram pan with a lid and cook on a medium flame for not more than a minute. Open the lid and flip all the paniyarams. Cook them for another full minute. Hot Paniyarams are ready to serve now. Relish them with coconut or tomato chutney.

Visual Treat: 

Tips:

• Over filling the moulds may cause the paniyarams to mess with the near ones.
• Closing with a lid while cooking ensures faster cooking and perfect paniyarams.
• Larger the eggs, fluffier the paniyarams would be.
• Red chilli flakes work best in this recipe. Try to add them instead of adding red chilli powder.
• Adding turmeric powder takes away the foul smell from the eggs.
• Sour idli batter yields best-tasting experience on masala egg paniyarams.
• Pair them with any chutney ( I prefer coconut chutney) to get the best-tasting experience on masala egg paniyarams.

Fluffiest and Yummiest Paniyaram you ever had!