Egg Dosa Paniyaram Recipe – Quick & Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Egg Dosa Paniyaram Recipe – Quick & Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that’s bursting with flavor. And let me tell you, these Egg Dosa Paniyaram are it. I first stumbled upon this recipe while exploring the vibrant street food scene in Chennai, and I’ve been hooked ever since. It’s the perfect blend of fluffy dosa, savory egg, and fresh veggies – all cooked to golden perfection in those adorable little cavities!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy to make, ready in under 20 minutes, and uses ingredients you probably already have in your kitchen. Plus, it’s a fantastic way to use up leftover dosa batter! But honestly, the best part is the taste – these little bites are seriously addictive. They’re crispy on the outside, soft on the inside, and packed with a delightful savory punch.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious paniyarams:

• 2 Eggs
• ½ cup Dosa Batter (about 120ml)
• 1 medium Onion, finely chopped
• 1 small Tomato (deseeded), finely chopped
• 1 Green Chilli, finely chopped (adjust to your spice preference!)
• 1 tbsp Coriander leaves, finely chopped
• 1 tender sprig Curry leaves, chopped
• ⅛ tsp Turmeric powder (about 0.5ml)
• Salt, as needed
• Pepper powder, as needed
• 5-6 tsp Oil (for cooking)
• 2 tsp Water

Ingredient Notes

Let’s talk ingredients for a sec! The dosa batter is the star here – you can use any kind you like, but I prefer a slightly fermented batter for that extra tang. If you’re not familiar, a paniyaram pan is essential for this recipe (more on that later!).

You’ll find paniyaram pans come in different materials – cast iron is traditional and holds heat beautifully, but non-stick versions are much easier to clean. Don’t be afraid to adjust the green chilli to your liking. I like a little kick, but you can easily tone it down or leave it out altogether. The turmeric and pepper aren’t just for flavor; they also add a lovely color and a subtle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Finely chop your onions, tomatoes, green chillies, and coriander leaves. A little effort here goes a long way in ensuring everything cooks evenly.
2. In a bowl, crack in the eggs and add a pinch of salt, turmeric powder, and pepper powder. Add the water and whisk everything together until it’s nice and foamy.
3. Now, pour in the dosa batter and give it a good mix. You want everything nicely combined.
4. Add the chopped onions, tomatoes, green chillies, and curry leaves to the batter. Mix well, ensuring the veggies are evenly distributed.
5. Heat up your paniyaram pan over medium-low heat. Add about ½ tsp of oil to each cavity – this is important to prevent sticking!
6. Once the oil is hot, carefully pour the batter into each cavity, filling them about ¾ full.
7. Cover the pan and let it cook for 2-3 minutes on low heat. You’ll start to see the edges firming up.
8. Now for the fun part! Using a skewer or a thin spatula, gently flip the paniyarams.
9. Cook uncovered for another 2-3 minutes, until they’re golden brown and crispy all over.
10. Serve immediately with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan. Work in batches if necessary.
• Keep the heat on the lower side to ensure the paniyarams cook through without burning.
• A little patience is key! Resist the urge to flip them too early.
• If you find the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.

Variations

My family loves to experiment with this recipe! My sister adds grated carrots and peas for extra veggies. My friend, who loves a bit of heat, throws in a pinch of red chilli powder. You could also try adding a sprinkle of grated cheese for a cheesy twist – don’t tell my grandma!

Vegan Adaptation

Want to make this vegan? No problem! Simply replace the eggs with 2 tbsp of besan (gram flour) mixed with ¼ cup of water and a pinch of black salt (kala namak) for that eggy flavor.

Gluten-Free Notes (regarding Dosa Batter)

Traditionally, dosa batter is made from rice and lentils, making it naturally gluten-free. However, always double-check the ingredients of your store-bought dosa batter to ensure it doesn’t contain any gluten-containing additives.

Spice Level Adjustment

This recipe is easily customizable to your spice preference. Reduce or omit the green chilli for a milder flavor, or add a pinch of red chilli powder for extra heat.

Festival Adaptations

These paniyarams make a fantastic savory snack during festivals like Ganesh Chaturthi. They’re light, flavorful, and perfect for offering to guests.

Serving Suggestions

Serve these Egg Dosa Paniyaram hot with:

• Tomato Chutney
• Kara Chutney (spicy coconut chutney)
• Coconut Chutney
• Sambar

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

What is the best way to get the paniyarams crispy?

Cooking on medium-low heat and ensuring the pan is well-oiled are key! Don’t flip them too early, and let them cook until golden brown on both sides.

Can I use store-bought dosa batter?

Absolutely! Store-bought dosa batter is a convenient option. Just make sure it’s fresh and has a good consistency.

What chutney goes best with Egg Dosa Paniyaram?

Tomato chutney and kara chutney are classic pairings, but coconut chutney and sambar also work beautifully.

Can this batter be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.

How do I prevent the paniyarams from sticking to the pan?

Ensure the pan is well-oiled and heated properly before adding the batter. Cooking on medium-low heat also helps prevent sticking.

What is a paniyaram pan and where can I buy one?

A paniyaram pan is a special pan with multiple small cavities, perfect for making these little bites. You can find them at Indian grocery stores, online retailers like Amazon, or specialty cookware shops.