Mini Egg Pancakes / Muttai Paniyaram is a Yummy and healthy Snack.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: Indian
Servings: 15Pancakes
Ingredients
¾CupThick Idli/dosa batter
2Eggs
Saltto taste
Oilas required for greasing
½InchGingergrated
To Tamper
1TablespoonOil
½TeaspoonMustard
½TeaspoonSplit Urad Dal
½TeaspoonCumin Seeds
¼TeaspoonAsafoetida powder
1Green ChilliChopped
2SpringCurry Leaves
Instructions
Take idli/dosa batter in a bowl. Add in eggs and whisk them well.
Heat oil in a wok. Add in mustard, cumin seeds, split urad dal and saute until they splutter. Add in chopped green chillis, curry leaves and saute for 1 minute.
Switch off the flame and add them above the egg mixture.
Add in ginger and salt to taste and mix them gently.
Heat the paniyaram/Mini pancake pan. Grease them with generous oil.
Spoon the egg batter. Close them and allow them to cook.
Turn sides and allow them to cook.
Once done remove them and serve them hot with coconut chutney.
Notes
If your batter is not watery adjust the consistency accordingly.