Whisk all ingredients for making omelette together until nice and fluffy.
Lightly oil the paniyaram pan, cook the eggs on medium flame until sealed on both sides don’t over cook.
To a kadai, add oil, fennel seeds, onions, salt a green chilli (optional) and cook u tip onions are softened.
Add Tomatoes, ginger garlic paste, turmeric powder Cover and Cook until tomatoes are softened.
Add chilli powder and Coriander powder and Cook for 2 mins until powders are cooked a little
Add coconut and mix well and switch off the flame, cook and blend to a smooth paste with little water
Clean same kadai, add 2 tsp coconut oil, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 star anise, 2 cloves and 1 green cardamom
Add the blended purée and Add 2 cups of water, curry leaves, 1 tsp jaggery or brown sugar and salt to taste
Cover and bring to a simmer, then add the cooked omelettes and simmer for another 10 mins on low flame.
Garnish with fresh Coriander leaves and serve hot with rice.