Egg Paniyaram Recipe – South Indian Egg Dosa Batter Snacks

Last Updated on 2 months by Neha Deshmukh

Egg Paniyaram Recipe – South Indian Egg Dosa Batter Snacks

Introduction

Oh, paniyaram! These little golden-brown dumplings are a serious comfort food for me. I remember my paati (grandmother) making these on rainy afternoons, and the whole house would smell incredible. They’re crispy on the outside, fluffy on the inside, and packed with flavour. This version, with a sneaky egg mixed into the batter, is a family favourite – it adds a lovely richness and protein boost. It’s perfect for a quick breakfast, a satisfying snack, or even a light dinner. You’ll absolutely love how easy these are to make!

Why You’ll Love This Recipe

This Egg Paniyaram recipe is a winner for so many reasons! It’s quick – ready in under 20 minutes. It’s incredibly versatile – you can adjust the spice level to your liking. Plus, it’s a fantastic way to use up leftover idli or dosa batter. And honestly, who doesn’t love a crispy, savoury bite?

Ingredients

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

• 2 cups idli dosai batter (about 480ml)
• 1 egg
• ¼ teaspoon salt (about 1.5g)
• ¼ cup finely chopped onion (about 30g)
• 1 tomato (deseeded), finely chopped
• ¼ inch ginger, finely chopped (about 5g)
• 1 sprig curry leaves (about 10-12 leaves)
• 2 green chillies, finely chopped (adjust to taste)
• 3 sprigs coriander leaves, finely chopped
• 1 boiled egg, roughly chopped
• ¼ teaspoon black pepper powder (about 1g)
• Peanut oil, for cooking

Ingredient Notes

Let’s talk ingredients! Using good quality idli/dosa batter is key – it’s the foundation of the whole recipe. You can make your own (there are tons of recipes online!), or grab a good brand from your local Indian grocery store.

Now, spice levels! South Indian cuisine varies a lot regionally. I like a mild kick, but feel free to add more green chillies if you prefer things hotter. My friend, Priya, always adds a pinch of red chilli powder too!

And don’t skimp on the peanut oil. It gives the paniyarams that beautiful golden colour and lovely flavour. While other oils can be used, peanut oil really is traditional and adds a special touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, crack in the egg and add the idli/dosa batter and salt. Give it a good whisk until everything is nicely combined and smooth.
2. Now for the flavour! Add the chopped onions, tomatoes, ginger, curry leaves, green chillies, and coriander leaves to the batter. Mix well.
3. Gently fold in the chopped boiled egg and sprinkle in the black pepper powder. Give it one last mix.
4. Heat up your paniyarakkal pan (the special pan with little moulds) over medium-low heat. Add a little peanut oil to each mould – just enough to coat it.
5. Pour the batter into each mould, being careful not to overfill them. They’ll puff up a bit!
6. Cook for about 1 minute per side, until golden brown and crispy.
7. Use a skewer to gently flip the paniyarams and cook the other side. If you like, drizzle a tiny bit of ghee over each one for extra richness.

Expert Tips

• Don’t overcrowd the pan. Work in batches if needed.
• Keep the heat at medium-low. This ensures the paniyarams cook through without burning.
• A well-seasoned paniyarakkal pan is your best friend! It prevents sticking.

Variations

• Vegetable Medley: Add finely chopped carrots, peas, or beans to the batter for extra veggies.
• Cheese Paniyaram: My kids love when I add a sprinkle of grated cheese to the batter.
• Spicy Onion Paniyaram: Increase the green chillies and add a pinch of red chilli powder for a fiery kick.

Vegan Adaptation

Want to make these vegan? Simply replace the egg with 2 tablespoons of unsweetened applesauce or mashed banana. It won’t change the flavour much, but it will help bind the batter.

Gluten-Free Adaptation

Traditionally, idli/dosa batter is made from rice and lentils, making it naturally gluten-free. However, always check the label of your store-bought batter to ensure it doesn’t contain any gluten-containing ingredients. If you’re making your own, use certified gluten-free rice and lentils.

Spice Level Adjustments

As I mentioned before, spice is personal! Start with 2 green chillies and taste the batter. Add more if you like it hotter. You can also add a pinch of cayenne pepper or red chilli powder.

Festival Adaptations

Paniyaram are often made during festivals like Ganesh Chaturthi and Krishna Jayanthi in South India. They’re considered auspicious and are offered as naivedyam (offering to God).

Serving Suggestions

Serve these hot, hot, hot! They’re delicious with:

• Spicy coconut chutney
• Tomato chutney
• Sambar
• Or even just enjoyed on their own!

Storage Instructions

Paniyaram are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is the best way to prevent the paniyarams from sticking to the pan?

Make sure your paniyarakkal pan is well-seasoned and use enough oil in each mould. Cooking on medium-low heat also helps.

Can I use store-bought idli/dosa batter?

Absolutely! It’s a great time-saver. Just make sure it’s a good quality brand.

What chutney varieties pair best with Egg Paniyaram?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious option.

Can this recipe 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 can I adjust the consistency of the batter?

If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.