Egg Paniyaram

Egg Paniyaram

SOLARA product used : Cast Iron Paniyaram

Egg paniyaram is a nutritious dish rich in protein, vitamins, and fiber. Eggs provide essential amino acids for muscle health, while dosa batter offers probiotics and easy digestibility. Onions, green chilies, and coriander add antioxidants and flavour. Cooked with minimal oil, it's a satisfying and wholesome option suitable for any meal.


  • 3 eggs
  • 1 cup dosa batter
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • Salt to taste
  • Oil or ghee for greasing the paniyaram pan


 Prepare Batter Mixture:

  • In a mixing bowl, break the eggs and whisk them well.
  • Add dosa batter to the eggs and mix until well combined.

 Add Vegetables and Seasoning:

  • Add finely chopped onion, green chili, coriander leaves, and salt to the batter mixture. Mix everything together.

 Preheat Paniyaram Pan:

  • Place the paniyaram pan on the stove and heat it on medium flame.
  • Once the pan is hot, reduce the flame to low.

 Grease Pan:

  • Add a few drops of oil or ghee into each cavity of the paniyaram pan, ensuring they are evenly coated.

 Pour Batter:

  • Pour the egg batter mixture into each cavity of the paniyaram pan, filling them up to about three-fourths full.

 Cook Until Golden Brown:

  • Cover the pan with a lid and let the egg paniyaram cook on low flame for about 3-4 minutes or until the bottom side turns golden brown and crispy.

 Flip and Cook Other Side:

  • Using a skewer or spoon, carefully flip each egg paniyaram to cook the other side.
  • Cook uncovered for another 2-3 minutes or until both sides are golden brown and the egg is cooked through.

 Serve Hot:

  • Once cooked, remove the egg paniyaram from the pan and transfer them to a serving plate.
  • Repeat the process with the remaining batter.
  • Serve hot with coconut chutney or tomato chutney.