Egg Paniyaram

Ingredients:

• Dosa batter - 1 bowl (4 cup)
• Egg: 3 or 4
• Small onions finely chopped - 3/4 of a 2 cup bowl
• Garlic - 2 slices finely chopped
• Green chillies 2 or 3 - finely chopped
• Coriander leaves

To temper:

• Oil
• Jeera
• Curry leaves

Egg Mix:

• Prepare a batter with the eggs
• Add a little salt and little crushed pepper
• Mix it well and keep it aside

Tempered onion-chilly-garlic mix:

• Heat a frying pan
• Add some oil to temper
• Once the oil is hot add some jeera and curry leaves
• Then add the green chillies; fry a little and then add garlic
• Fry the mix a little and then add onions 
• Fry until it is golden brown
• Turn off the fire and then add chopped coriander leaves to the mix
• Add the fried mix to the dosa batter and mix it well

Preparation of Egg Paniyaram:

• Heat the paniyaram pan
• Add a little oil to all the shells in the pan (as required)
• Once it is hot fill more than 3/4 of each shell of the pan with dosa mix
• Then fill the remaining portion of each shell with the egg mix
• Wait until the paniyarams are cooked on one side
• Then turn it to the other side 
• Once both the sides are cooked the paniyaram is ready to serve

The egg paniyaram can be served with coconut chutney and any spicy chutney

BEETROOT CHUTNEY

Ingredients:

• Beetroot – ½ from a medium sized
• Big Onion chopped – ¼ cup
• Garlic – 4 pieces
• Coriander Seeds – 2 table spoons
• Cumin seeds – 2 table spoons
• Dry chillies –  3 to 4
• Tamarind - A small piece

To Temper

• Oil
• Mustard seeds
• Urad dhal
• Bengal Gram (chana dal)
• Curry leaves 
• Asafoetida

Preparation

• Chop the beetroot into small pieces
• Heat some oil in a frying pan
• Add chopped onions, garlic and dry chillies to it
• Saute for sometime and then add the cumin seeds, coriander seeds and tamarind piece
• Fry until the fresh smell of cumin seeds and coriander vanish
• Finally, add the chopped beetroot
• Add some salt to taste
• Fry until the beetroot gets cooked
• Now, let the fried ingredient mix to cool down to room temperature
• Grind the mix with little water in a mixer grinder until it gets the consistency of chutney
• Temper with mustard seeds, urad dal, bengal gram, curry leaves & asafoetida