Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe
A eggetarian Tamil Nadu recipe with idli dosa batter, whole eggs, onions - finely chopped. Ready in 40 min, serves 20.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making Chettinad Muttai Paniyaram Recipe prep all the ingredients first
- 2
Heat a Kadai with some oil, add mustard seeds and asafoetida and let it splutter for few seconds
mustard seeds(1 teaspoon) - 3
Then add curry leaves, onions and green chillies
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6) - 4
Saute for few minutes till the onions become translucent and soft and turn off the heat
onions - finely chopped(2) - 5
Stir in the chopped curry leaves at this stage and give it a stir
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6) - 6
In a small mixing bowl, break in the eggs and beat it till it fluffs up little
whole eggs(3) - 7
Pour egg into the dosa batter and also the sauteed onion mixture
idli dosa batter(3 cups) - 8
Add in chopped mint leaves, turmeric powder, black peppercorns and salt to taste
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6)turmeric powder (haldi)(1/2 teaspoon)whole black pepper corns - coarsely pounded(1 teaspoon)salt - to taste - 9
Stir well to combine and check the salt and adjust according
salt - to taste - 10
Whisk the muttai paniyaram batter well until the egg and onion mixture is well combined into the dosa batter
idli dosa batter(3 cups) - 11
Heat the Paniyaram pan on a medium heat, add a teaspoon of oil into each cavities
- 12
Spoon in the muttai paniyaram batter into of the each cavities
idli dosa batter(3 cups) - 13
Cover the paniyaram pan and let allow the muttai paniyaram to steam cook for about 3 to 4
- 14
minutes minutes on one side and flip over to cook on the other side
- 15
You can add oil if required while cooking and flipping it over to make the muttai paniyaram crisp
sesame (gingelly) oil - for cooking - 16
Once done, the muttai paniyaram from the pan and serve hot
- 17
Serve the Chettinad Muttai Paniyaram along Coconut Chutney and filter coffee for a wholesome snack
whole eggs(3)whole black pepper corns - coarsely pounded(1 teaspoon)fresh coconut - grated(1/2 cup)
Rate this recipe
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Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe
A eggetarian Tamil Nadu recipe with idli dosa batter, whole eggs, onions - finely chopped. Ready in 40 min, serves 20.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making Chettinad Muttai Paniyaram Recipe prep all the ingredients first
- 2
Heat a Kadai with some oil, add mustard seeds and asafoetida and let it splutter for few seconds
mustard seeds(1 teaspoon) - 3
Then add curry leaves, onions and green chillies
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6) - 4
Saute for few minutes till the onions become translucent and soft and turn off the heat
onions - finely chopped(2) - 5
Stir in the chopped curry leaves at this stage and give it a stir
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6) - 6
In a small mixing bowl, break in the eggs and beat it till it fluffs up little
whole eggs(3) - 7
Pour egg into the dosa batter and also the sauteed onion mixture
idli dosa batter(3 cups) - 8
Add in chopped mint leaves, turmeric powder, black peppercorns and salt to taste
onions - finely chopped(2)green chilli - chopped(4)sprig curry leaves - finely chopped(2)sprig mint leaves (pudina) - finely chopped(6)turmeric powder (haldi)(1/2 teaspoon)whole black pepper corns - coarsely pounded(1 teaspoon)salt - to taste - 9
Stir well to combine and check the salt and adjust according
salt - to taste - 10
Whisk the muttai paniyaram batter well until the egg and onion mixture is well combined into the dosa batter
idli dosa batter(3 cups) - 11
Heat the Paniyaram pan on a medium heat, add a teaspoon of oil into each cavities
- 12
Spoon in the muttai paniyaram batter into of the each cavities
idli dosa batter(3 cups) - 13
Cover the paniyaram pan and let allow the muttai paniyaram to steam cook for about 3 to 4
- 14
minutes minutes on one side and flip over to cook on the other side
- 15
You can add oil if required while cooking and flipping it over to make the muttai paniyaram crisp
sesame (gingelly) oil - for cooking - 16
Once done, the muttai paniyaram from the pan and serve hot
- 17
Serve the Chettinad Muttai Paniyaram along Coconut Chutney and filter coffee for a wholesome snack
whole eggs(3)whole black pepper corns - coarsely pounded(1 teaspoon)fresh coconut - grated(1/2 cup)
Rate this recipe
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