Muttai / Egg Paniyaram

Friday, December 13, 2013 0 comments
Muttai/ egg paniyaram is very healthy simple to prepare dish and very tasty with onion tomato chutney. You can prepare this for a light dinner particularly on the weekends when you want to have something simple after being full and satiated from a heavy lunch. A great option for using your leftover batter too.

This paniyaram can also be prepared without eggs. Then it becomes masala paniyaram. The addition of eggs makes the paniyaram very soft and fluffy and gives an yellowish tinge to the paniyaram.

1 cup idli batter
2 large eggs
1/2 ts grated ginger
1 ts pepper powder/ 1 green chilli finely chopped
Lots of finely chopped coriander leaves

To temper
1 ts mustard seed, 1/2 ts urad dal
Few curry leaves
1/4 ts hing
1 medium sized onion (finely chopped)


- Beat the eggs to a smooth texture. Add little salt and the idli batter. Also add the grated ginger, pepper powder and coriander leaves. Mix well.
- Heat oil in a small kadai. Temper oil with mustard seed, urad dal, curry leaves and hing. Add onions with little salt and saute until it becomes little soft.  Mix the tempered ingredients to the above batter.
- Heat the paniyaram pan on a medium flame. Grease the holes of the pan with little oil. Spoon the batter into the holes. Cook them covered on a medium flame. After a while flip them over with a wooden stick and cook for one more minute until they are cooked well.


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