🥚 Egg Paddu Recipe

Ingredients (Makes ~12 paddus)

  • 2 eggs

  • 1 cup idli/dosa batter (fermented)

  • 1 medium onion – finely chopped

  • 1 green chili – finely chopped (optional, for heat)

  • 2 tablespoons coriander leaves – chopped

  • 1/4 teaspoon cumin seeds (jeera)

  • Salt – to taste

  • Oil – for greasing paddu pan

(Optional: 1/4 tsp black pepper powder or grated cheese for twist)

Instructions

  1. Prepare the Egg Mix:

    • Beat the eggs in a bowl.

    • Add chopped onions, green chili, coriander leaves, cumin seeds, and salt.

    • Mix in the idli/dosa batter until well combined. The consistency should be thick yet pourable.

  2. Heat the Paddu Pan (Paniyaram pan):

    • Grease each cavity with a few drops of oil.

    • Heat the pan on low-medium flame.

  3. Cook the Paddus:

    • Pour the batter into each cavity, filling about 3/4th full.

    • Cover and cook for 2–3 minutes or until the bottom is golden brown.

    • Flip using a spoon or skewer. Cook the other side uncovered for 1–2 minutes.

  4. Serve Hot:

    • Serve with coconut chutney, spicy tomato chutney, or even ketchup!

    • Enjoy crispy outside, soft inside Egg Paddus 😋