Masala omelette is a spicy and flavorful omelette recipe with onion and spices. These tiny omelets are made using a paniyaram pan that tastes fluffy and spongy.
Paniyaram pan recipes:
Paniyaram pan also known as appe pan, aebleskiver pan and guntu ponganalu pan. It is a special pan with small holes that is used in South Indian cooking. You can make varieties of recipes using a paniyaram pan. Paniyaram (guntu ponganalu) is a traditional recipe using the paniyaram pan. There are two types of traditional paniyaram recipes savory paniyaram made with sour idli batter, it is also known as guntu ponganalu or paddu or guliappa. Sweet paniyarams are instant paniyaram recipe with wheat flour and banana.
Appe pans are not only used for traditional paniyaram recipes but also you can make guilt-free snacks with less amount of oil. Batata vada, onion pakora, cabbage pakora, urad dal vada, egg bhaji, falafel are the deep fried recipes that you can make in the paniyaram pan with a few drops of oil.
Smart Cooking Tips:
1. Cook the eggs in the paniyaram pan over a low to medium flame to avoid the eggs getting burned.
2. Adjust adding the spices according to your taste.
3. You can add vegetables like grated carrot, capsicum, spinach in this recipe.
4. Fill each mold in the paniyaram pan until 3/4 full because the onion and coriander leaves in the egg mixture tend to oozes out water content when cooking that leads to overflow the egg mixture from the molds.
How to make masala omelette without paniyaram pan?
You can make masala omelette using a wide skillet too. It is same like the regular omelette recipe. Beat eggs with salt and spice powder. Add chopped onion, chopped green chilies, coriander leaves and mix well. In a wide skillet pour the beaten egg mixture, drizzle oil on the sides and cook over a low to medium flame on both sides until the egg is get cooked thoroughly.
How to serve masala omelette?
Serve masala omelette as a snack or appetizer or as a side dish with rice varieties.
Masala omelette is a spicy and flavorful omelette recipe with onion and spices. These tiny omelets are made using a paniyaram pan that tastes fluffy and spongy.
- 4 no Eggs
- 0.50 tsp Salt
- 0.50 tsp Red Chili Powder
- 1 pinch Turmeric Power
- 0.50 tsp Coriander Powder
- 0.50 cup Chopped Onion
- 2 tbsp Chopped Coriander Leaves
- 1 no Chopped Green Chilies
- 2 tsp Oil
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In a bowl, beat eggs, salt, turmeric powder, red chili powder and coriander powder together using a fork or whisk until blended. Add chopped onion, green chilies, coriander leaves and mix well.
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Heat few drops of oil in each mold in the paniyaram pan. Fill the beaten egg mixture in each mold until 3/4 full and cook over a low to medium flame on both the sides until the eggs get cooked thoroughly and serve.