Muttai Paniyaram | Egg Paniyaram

Egg Paniyaram | Muttai Paniyaram – A Chettinad delicacy perfect for evening snack 

Hello buddies,

Hope you are having a great week. Have you ever observed your appetite at evening time on week days? Once you are from school/office, we will look for some snacks to fill your tummy.

I remember I used to feel hungry exactly during the last hour in the school and will be thinking about evening snack while cycling back to home from school. When mom was not available at home or we didn’t have any eatables to munch in the evening, I used to cry because of hunger. Even now, there were many days where I went into kitchen directly and prepared maggi to eat.

If you are evening muncher like me, then muttai paniyaram is the easiest option if you have dosa batter available in the pantry. Break some eggs and stir into the dosa batter. Cook in appe pan and delicious yet healthy evening snack is within your reach.  And, this is from my favorite cuisine – Chettinad

Ingredients:

• 1 cup Idli Dosa Batter
• 4 Eggs
• 1 medium sized Onion, finely chopped
• 1 teaspoon Freshly ground pepper
• ½ teaspoon salt
• Oil for greasing the appe pan
• For tempering
  • 1 teaspoon Oil
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon urad dhal

Method:

• In a medium sized bowl, pour dosa batter.
• Break eggs and add to the dosa batter.
• Whisk with a whisker so that the egg and batter are combined well
• Add chopped onions, salt, and pepper to the batter. Ensure the batter is in the consistency of dosa batter. The addition of eggs may dilute the batter. Hence, avoid adding water before mixing eggs with the batter
• Meanwhile, heat a small kadai and add oil. Once the oil is hot, add tempering ingredients and cook until the mustard seeds sizzle and urad dhal turns brown.
• Add the tempering to the egg dosa batter
• Heat appe pan over medium flame. Grease the molds with the cooking oil
• Once the pan is hot, pour the batter with a ladle and cook with the lid covered for about 2 minutes. You would be able to see pores on the top of the paniyaram
• Flip to the other side and cook until the paniyaram becomes brownish. A small toothpick inserted into the center of the paniyaram should come out clean
• Serve muttai/egg paniyaram warmly with spicy chutney of your choice and hot cup of tea

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here –
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Yours Truly

Karthi