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 if required.
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.
Recipe courtesy: Sharmi's Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.