Paniyaram/Mini appam is South Indian breakfast dish which can also be served as a snack in the evening with a cup of tea or coffee. There are many variations in making mini appam. This recipe for the appam made with Eggs and Idli Batter. If the batter is sour, this Paniyaram will taste even better. It is also a perfect lunch box dish for the kids.
Idli Batter – 1 cup
Turmeric Powder – 1 pinch
Salt – to suit taste
Red Chilli Powder – ¼ tsp
Black Pepper Powder – ¼ tsp
Eggs – 2
Oil – just 1 to 2 tsp to make Paniyaram
Take 1 to 2 tsp of water in a mixing bowl. Add all the dry Masalas and mix well. Break the Eggs into the same bowl. Whisk well. Add Idli batter and mix everything well. The batter should not be too thin or too thick. If you feel that the batter is too thin, add few spoons of Semolina to make it thick.
Heat a Paniyaram pan and grease each mold with oil. Pour the Paniyaram batter with a small spoon to each mold.
Cook this in medium heat. When one side is done, flip each Paniyaram with fork or spoon and cook the other side. Cook till the Paniyaram turns golden brown.
Serve the Paniyaram with Chutney of your choice.
You can add chopped and sautéed Onion and Green Chillies with Mustard and Curry leaves tempering to the Paniyaram Batter.
You can avoid Chillies and Red Chilli powder if you are making the Paniyaram for the kids.