In a mixing bowl - add idli dosa batter. Using a whipper whip the eggs
until fluffy. Add the beaten eggs to the idli dosa batter, keep aside.
In a kadai - heat oil add the items listed under 'to temper' let it
splutter then add onion and fry till golden brown.Then add this to the
egg batter, along with coriander leaves, freshly ground pepper and salt
Mix well and now your egg paniyaram batter is ready the consistency should
be semi runny like dosa batter.Heat a paniyaram pan with 1/2 tsp oil in
each hole then fill each hole with the batter.
Then cook covered for a minute or until it gets cooked. When the top part
looks cooked then turn and cook on other side till golden brown.
Serve as a teatime snack with any spicy chutney of your choice.
When egg is added it gives a runny consistency to the batter so make sure
your batter is thick enough.After egg is added the consistency should
resemble dosa batter.
Adding freshly ground pepper powder gives a great flavour so dont skip it.
You will not find much of egg flavour in this paniyaram , it is very soft