Egg Paniyaram with Coriander Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, crack the 6 eggs. Whisk vigorously for 2-3 minutes until they are light, pale, and frothy. This aeration is key to fluffy paniyaram.
   • Add the finely chopped onion, green chilies, grated ginger, coriander leaves, and curry leaves to the whisked eggs.
   • Gently fold in the rice flour, turmeric powder, black pepper powder, and salt. Mix until just combined, being careful not to overmix and deflate the eggs. Let the batter rest for 5 minutes.
2. 2

   Heat the Paniyaram Pan

   • Place the paniyaram pan (appe pan) on the stove over low-medium heat.
   • Add about 1/4 teaspoon of oil into each mold. Allow the oil to heat up for 1-2 minutes until it shimmers slightly.
3. 3

   Cook the First Side

   • Carefully pour the egg batter into each mold, filling them up to 3/4 full. Avoid overfilling as they will puff up during cooking.
   • Cover the pan with a lid and cook on low-medium heat for 3-4 minutes.
   • The paniyaram are ready to flip when the tops are mostly set and the edges turn golden brown.
4. 4

   Flip and Finish Cooking

   • Using a wooden skewer or a dedicated paniyaram turning stick, gently flip each piece over.
   • Drizzle a few more drops of oil around the edges if needed.
   • Cook the other side, uncovered, for another 2-3 minutes until they are golden brown and firm. A skewer inserted into the center should come out clean.
5. 5

   Serve

   • Once cooked through, remove the paniyaram from the pan and transfer to a serving plate.
   • Repeat the process with the remaining batter, adding a little oil to the pan for each new batch.
   • Serve immediately while hot with coconut chutney, tomato ketchup, or mint chutney.