Dry roast cumin seeds, coriander seeds, fennel seeds, peppercorns, chana dal, and dry red chili in a pan until aromatic and the chana dal turns brown.

Cool the roasted spices and grind into a smooth powder.

Heat oil in a pan and sauté ginger, garlic, and onions until onions are lightly browned.

Add chopped tomatoes and tamarind paste, and sauté until tomatoes are soft and mushy.

Allow the tomato mixture to cool, then grind it with grated coconut and a little water into a smooth paste.

Heat oil in a pan, add mustard seeds and wait for them to crackle.

Add curry leaves and the tomato-onion gravy.

Add water to get desired gravy consistency (about 1 cup).

Add the ground roasted spice powder and stir well until combined.

In a mixing bowl, break eggs, add green chilies, salt, and chopped coriander, and mix well.

Heat a paniyaram pan, add oil into each cavity.

Drop a tablespoon of the egg mixture into each cavity.

Cover the pan and cook.

Add more oil and flip the eggs to cook on both sides.

Add the cooked egg paniyaram to the masala gravy and cook for another minute.

Check the salt and spices and adjust to taste.

Garnish with chopped coriander leaves and serve.