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Fluffy, savory bites of spiced egg cooked to golden perfection in a special pan. A popular South Indian snack that's quick, easy, and packed with protein, perfect for breakfast or an evening treat.
Prepare the Batter
Heat the Paniyaram Pan
Cook the First Side
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Fluffy, savory bites of spiced egg cooked to golden perfection in a special pan. A popular South Indian snack that's quick, easy, and packed with protein, perfect for breakfast or an evening treat.
This south_indian recipe takes 25 minutes to prepare and yields 3 servings. At 232.81 calories per serving with 13.88g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or appetizer.
Flip and Finish Cooking
Serve
Add other finely chopped vegetables like carrots, bell peppers (capsicum), or steamed green peas to the batter for extra nutrition and color.
For a kid-friendly version, add 2-3 tablespoons of grated cheese (like cheddar or mozzarella) to the batter before cooking.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder for a spicier kick.
Substitute coriander with finely chopped mint leaves or dill leaves for a different flavor profile.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
This dish contains essential nutrients like Vitamin D and B12 from eggs, antioxidants from turmeric and ginger, and iron from leafy greens.
The high protein and low carbohydrate content can help increase satiety, reduce overall calorie intake, and support healthy weight management goals.
One serving of 6 Egg Paniyaram contains approximately 240-260 calories, making it a relatively light and healthy snack or breakfast option.
Yes, it is a healthy dish. It's rich in protein from eggs, low in carbohydrates, and packed with nutrients from the added vegetables and spices. Using minimal oil keeps the fat content in check.
A paniyaram pan (or appe pan) is ideal for the signature round shape. Alternatively, you can use an aebleskiver pan or make small, thick pancakes (like mini uttapams) on a regular non-stick skillet.
Yes, you can use gram flour (besan) or fine semolina (rava/sooji) as a binder. Each will impart a slightly different texture. Rice flour is recommended for the best crispy exterior.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave for 30-45 seconds or on a lightly oiled pan over low heat until warmed through.