Egg paniyaram

These little cuties are one of my favorite breakfast of all times. Whenever I make dosa at home, the leftover batter on the next day will turn into these fluffy beauties with or without egg with some finely cut veggies. For that, one of the main ingredients / utensil is this appe pan or paniyaram pan, which I bought during one of my visit to Bangalore. You may utilise this appe pan for some healthy alternative to fried snacks like dahi bara, since it literally requires a single drop of oil in each hole.


  • Dosa batter – 1 cup
  • Egg – 1
  • Capsicum – 1/2, chopped fine
  • Onion – 1, chopped fine
  • Salt, Turmeric, red chilli powder – as required
  • White Oil
  • Mustard seed for tempering










In a non stick pan, add a spoonful of oil. Add the mustard seed and the saute the chopped onion and capsicum for 3-4 minutes. Cool it completely.

Add salt, turmeric and red chilli powder to the egg and beat it well. Now mix it with the dosa batter. add the fried vegetables into it and mix a semi thick batter.

Heat the Appe pan or paniyaram pan and add one drop of white oil in each cup. When it is hot fill the batter upto two third of the cup. Keep the heat on the lower side.

After 6-8 minutes, check, if the batter is thickened. It could be slightly runny at the center but the sides should turn brown. Using a spoon, flip paniyaram up side down. Let the top portion get cooked over low heat.

Remove from pan and serve with your favourite chutney. I had it with tomato sauce, it tastes quite good with that too.













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