These muttai kuzhi paniyarams are a breeze to make during the hectic mornings when we find ourselves running around like a headless chicken, multitasking and managing to do a million things in a short span of time.
Mine love them very much. Since my younger one’s school prohibits from sending over eggs to school, I make this muttai paniyaram and send it to school. It’s one of the easy to way to include eggs in a kid’s diet especially if they happen to hate eggs.
This also happen to be one of the recipe which got published in “The Complete Wellbeing” Magazine few months ago in which I shared few recipes featuring eggs.
I have given a very basic muttai paniyaram here, but you can also make a tempering like I have done in my Chettinad Kara Kuzhi Paniyaram and add it to the batter and continue to make this Muttai Paniyaram. It will also be equally good.
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You can also use any leftover vegetable curry and use it to make a stuffed paniyaram like I have done in my Mushroom stuffed kuzhi paniyarams. Though it will take a little long time, it will be very healthy for the kids. Even kids who hate veggies will not say no to these stuffed paniyarams.
Paniyarams made using slightly sour idli batter will actually taste good than the fresh batter. The same applies to making Oothappam too. But then its my personal opinion and don’t let that stop you from making these muttai paniyarams.
Muttai Paniyaram – Chettinad Egg Paniyaram with Step by Step Photos:
Break open the eggs in a bowl and beat well. Add spice powders and beat well once again till frothy.
Add the idli or dosa batter and mix well. Prepare the paniyaram or appe pan and pour the batter till it reaches the rim.
Close with lid and cook for 2-3 mins and then gently turn over and let the other side cook for 1 min. Remove onto a plate. Muttai Paniyaram is ready to serve with any chutney.
Muttai Paniyaram Recipe - Chettinad Egg Paniyaram
- Idli dosa batter - 1 cup
- Eggs - 2
- Black pepper powder - 1-1/2 tsp
- Cumin powder - 1 tsp
- Salt - 1 pinch
- Oil - 3 tsp approx.
- In a bowl, break open the eggs and beat well with a whisk.
- Add pepper powder, cumin powder, salt and beat well once again.
- Add the batter and using a metal spoon mix well till it gets incorporated well with beaten eggs.
- Heat a Paniyaram/Appe pan (Aebelskiver mould) with few drops of oil in each cup. Fill with batter till 3/4th or till the rim using a spoon.
- Drizzle few more drops of oil over the paniyarams and close with a lid.
- Let it cook over low flame for 2-3 mins.
- Remove the lid and with a spoon or skewer, gently turn over each paniyaram and let the other side cook for 1 minute. No need to close now.
- Remove onto a plate and continue with the rest of the batter.
- Serve hot with any chutney of your choice.