The south part of India has a myriad varieties of breakfast dishes. It is a common folklore that there are so many dishes and variations within them that one can keep preparing a different breakfast every day for a whole year 🙂 And one such dish is Paniyaram. I made some variation to it by adding Eggs. It can be a standalone breakfast dish and can also be served as a side dish with rice and gravy. It can also be served as a starter dish during lunch and/or dinner. And it does not end there. You can use this Egg Paniyaram as an ingredient for making very tasty gravy. Let us look at the method for making this healthy Masala Egg Paniyaram.
Eggs – 4
Black Pepper Powder – one pinch
Garam Masala – one pinch
Salt to taste
Rava (Semolina / Sooji) – 3 tbsp
Onion – 1 (finely chopped)
Green Chillies – 2
Curry Leaves – from 1 twig
Tomato – 1 (deseeded and finely chopped)
Broccoli (Grated) – 3 tbsp
Carrots – ½ (Grated)
Take Rava in a small bowl and add 2 to 3 tbsp of water. Mix and allow it to rest for 5 minutes.
Break 4 Eggs in a mixing bowl. Add Black Pepper, Salt and Garam Masala. Whisk very well.
Add the soaked Rava to it. And mix well without forming lumps. Add all other ingredients and combine them well.
Heat a Paniyaram (Appam) pan and drizzle some oil on each cavity of the pan.
Fill each cavity with the Egg Batter. Cook for 2 to 3 minutes in low to medium flame.
Flip each Paniyaram and cook for another 2 to 3 minutes until both the sides are cooked well.
Transfer to a plate. Serve piping hot with Tomato Chutney.
I have added Sooji to the Egg Batter. It helps to maintain the Paniyaram crisp for some time. Otherwise, the Paniyaram will become soggy in no time.
You can also add ¼ cup of grated Cheese in place of Semolina.