Egg Paniyaram

INGREDIENTS

• 6 Egg
• 150g Rice
• 50g Urad Dal
• 50g Onion
• 1 Green Chilli
• 8 Curry Leaf
• 6 tsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Rinse 150g of rice and 50g of urad dal separately, then soak them in plenty of water for 4 hours. Drain well.

   ⏱ 240 min

2. 2

   Grind the soaked rice and urad dal with enough water to make a smooth, thick batter. Cover and ferment in a warm place for 8 to 12 hours. For the stated 30-minute cooking time, use prepared fermented batter.

3. 3

   Whisk 6 eggs (beaten) into the fermented batter. Stir in 50g of onion (chopped), 1 green chilli (finely chopped), 8 curry leaves (finely sliced), and 1 tsp of salt.

4. 4

   Heat an appe or paniyaram pan over medium heat. Add a few drops of 6 tsp of cooking oil to each cavity and heat for 1 minute.

   ⏱ 1 min

5. 5

   Fill each cavity about three-quarters full with the batter. Cook for 3 to 4 minutes, until the bottoms are golden brown and the edges look set.

   ⏱ 3 min

6. 6

   Turn each paniyaram with a skewer or spoon and cook for another 3 to 4 minutes, until golden brown on the second side and firm in the centre. Serve hot.

   ⏱ 3 min