Egg Paniyaram is a nutritious breakfast solution suitable for all age groups. The combination of Egg and Paniyaram itself enhances the taste.
Paniyaram is a traditional Indian dish made by steaming batter using a mould. It is named variously paddu, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram, ponganalu, gunta, appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy or sweet with chillies or jaggery respectively.
Eggs are a source of high quality protein that contains all nine essential amino acids for growth. They are classified as first-class proteins.
It is an easy-to-go recipe. It is low in Calories, hence assists to manage weight. It is rich in Choline which promotes heart health. They are also rich sources of vitamin A which promotes eyesight. It helps to improve the satiety level.
Ingredients:
- Idli Batter – 1 Cup
- Eggs – 1 Whole & 2 Whites
- Bell Peppers Finely Chopped – 2 Tbsp
- Spinach Finely Chopped – 2 Tbsp
- Onion Finely Chopped – 2 Tbsp
- Mushroom Finely Chopped – 2 Tbsp
- Chopped Green Chillies – 2 Tsp
- Oil – To grease Paniyaram pan
- Salt – As per taste
Method:
- In a bowl, add idli batter, eggs, chopped vegetables, and salt. Keep Aside
- Take a Paniyaram pan, and grease it with little oil.
- Put the above-prepared mixture in the Paniyaram holder.
- Cook it for 4 to 5 mins on medium flame.
- Serve it with any kind of dip or green Chutney
NOTE: Instead of a Paniyaram pan, even the above recipe can be prepared in the microwave in a muffin mold.
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