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Tuesday, July 2, 2013

Muttai Paniyaram Recipe - Chettinad Egg Paniyaram

Chettinad Muttai Paniyaram Recipe
Muttai Paniyaram - That sounded interesting to me when I saw this recipe in a chettinad cookbook. I tried it twice and instantly loved it for the soft and fluffy texture but made it for dinner so couldnt click it. So few weeks back made it again to post it here.I made onion chutney to accompany and it was a yum combo.
Chettinad Muttai Paniyaram Recipe

Muttai Paniyaram Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian

Idli Dosa Batter - 1 cup
Eggs - 2
Freshly ground pepper - 1/2 tsp
Big Onion - 1 finely chopped
Coriander leaves -1 tbsp finely chopped
Oil - as required to toast
Salt - to taste

To Temper:

Cooking Oil - 1 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - 1 tbsp chopped finely

Method:

  1. 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.Chettinad Muttai Paniyaram Recipe - Step1
  2. 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.Chettinad Muttai Paniyaram Recipe - Step2
  3. 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.Chettinad Muttai Paniyaram Recipe - Step3
  4. 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.Chettinad Muttai Paniyaram Recipe - Step4
Serve as a teatime snack with any spicy chutney of your choice.Chettinad Muttai Paniyaram Recipe

My Notes:

  • When egg is added it gives a runny consistency to the batter so make sure your batter is thick enough.After egg is added the consistency should resemble dosa batter.
  • Adding freshly ground pepper powder gives a great flavour so dont skip it.
  • You will not find much of egg flavour in this paniyaram , it is very soft and fluffy.
Chettinad Egg Paniyaram Recipe
I already have a nonstick paniyaram pan as you have seen in my old pics but when I saw this indalium pan in my native couldnt resist so picked it up and am loving the texture it gives...crispy outside and soft inside....yumm!
Chettinad Egg Paniyaram Recipe


Written by: SHARMILEE J

18 comments:

  1. Didnt expect this twist :) good one !

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  2. Innovative.. n the paniyarams looks perfect. I usually make only egg n corn flour mixture. shd give a try with dosa batter.

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  3. new and interesting recipe.....

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  4. hi I am a vegetarian so cannot use eggs. Is there anything else except eggs that I can use for this recipe to get the same taste, texture keeping other ingredients the same ? Thank You !

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    Replies
    1. I am not sure of any replacement for eggs...you can make it as just plain khara paniyaram :)

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  5. I saw the paniyaram pan and was about to ask you where you got it from. It looks nice and deep. Even I have a non-stick pan. But this is good.

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  6. Lovely clicks.. And a tempting paniyaram with a difference :)

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  7. Inviting paniyaram, i want that whole plate rite now,wish i live near you.

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  8. Can you please share how to process a new indalium paniyaram pan to get the paniyarams out as a whole. my new indalium pan is giving me a headache. :)

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  9. I too wanted to post this egg paniyaram but ur version is new n interesting...we do it like muttai dosa :)
    This with mixing the egg to the idli batter sounds easy :)

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  10. I made this yesterday. It takes lots of oil. Any tips for avoiding this?

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    Replies
    1. You are just greasing each hole with oil...I usually take 1/2 tsp oil and use it for a batch...may be if want to reduce that also then use a nonstick paniyaram pan

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