EVO Egg Paniyaram
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
1 tbsp oil
100 ml EVO Eggs
1 small onion, finely chopped
1 small tomato, finely chopped
¼ cup carrot, shredded
¼ cup cabbage, shredded
1 tsp red chilli powder
Salt to taste
Black pepper powder to taste
1 tbsp oil
1 tsp black mustard seeds (rai)
3-4 curry leaves
1 dried red chilli, slit
½ tbsp peanuts
Cut all vegetables as required.
Add evo eggs in a bowl along with onion, tomato, carrot, cabbage, red chilli powder, salt and black pepper powder. Mix well until combined.
Grease a Paniyaram pan with some oil, fill the cavities in the pan ¾ each with the prepared evo egg mix.
Allow this to cook over slow medium heat, once the egg begins to set on top, carefully flip it over.
Transfer to a serving dish once cooked.
In a tadka pan, heat some oil and add in curry leaves & red chillies, once its fragrant add in peanuts.
Once peanuts become golden brown, add in black mustard seeds and cook till they splutter.
Pour the prepared tempering on top of the ready Paniyarams.
Serve with choice of accompaniment.