Chettinad Muttai Paniyaram Recipe | Egg Paniyaram Recipe
Indulge in the rich culinary heritage of Tamil Nadu with this delightful recipe for Chettinad Muttai Paniyaram, a flavorful and nutritious dish that can serve as an excellent South Indian breakfast or snack. Combining the textures of a fluffy paniyaram with the savory notes of spices and eggs, this recipe not only tantalizes the taste buds but also showcases the vibrant flavors typical of Chettinad cuisine. Let’s dive into the preparation of this delectable dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 3 cups |
| Whole Eggs | 3 |
| Onions (finely chopped) | 2 |
| Green Chilli (chopped) | 4 |
| Curry Leaves (finely chopped) | 2 sprigs |
| Mint Leaves (Pudina, finely chopped) | 6 sprigs |
| Mustard Seeds | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Whole Black Pepper Corns (coarsely pounded) | 1 teaspoon |
| Fresh Coconut (grated) | 1/2 cup |
| Salt | To taste |
| Sesame (Gingelly) Oil | For cooking |
Nutritional Information
| Nutritional Component | Amount per Serving (1 Paniyaram) |
|---|---|
| Calories | Approx. 70-80 |
| Protein | 3g |
| Carbohydrates | 10g |
| Dietary Fiber | 1g |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 50mg |
| Sodium | 100mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
| Yield | Servings |
|---|---|
| 20 Paniyarams | 20 |
Instructions
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Prep the Ingredients: Start by gathering and preparing all your ingredients. This includes finely chopping the onions, green chillies, curry leaves, and mint leaves, and grating the fresh coconut.
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Cook the Aromatics: In a kadai or skillet, heat a small amount of oil over medium heat. Add the mustard seeds and wait until they splutter. This should take just a few seconds. Next, add the asafoetida (if using), followed by the chopped curry leaves, onions, and green chillies. Sauté these ingredients together for a few minutes until the onions become translucent and soft. Once done, turn off the heat and set this mixture aside.
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Prepare the Egg Mixture: In a separate mixing bowl, crack the whole eggs and beat them until slightly fluffy. Pour this beaten egg into the prepared idli dosa batter. To this mixture, add the sautéed onion and spice mixture, along with the chopped mint leaves, turmeric powder, coarsely pounded black peppercorns, and salt to taste. Stir well to ensure everything is well combined.
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Whisk the Batter: Whisk the combined mixture thoroughly, ensuring that the egg and onion are evenly distributed throughout the dosa batter.
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Heat the Paniyaram Pan: Preheat your paniyaram pan over medium heat. Add about a teaspoon of sesame oil into each cavity of the pan.
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Cook the Paniyaram: Spoon the prepared muttai paniyaram batter into each of the cavities, filling them about three-quarters full. Cover the paniyaram pan with a lid and allow the paniyaram to steam cook for approximately 3 to 4 minutes on one side. After this time, gently flip each paniyaram to cook the other side until they are golden brown and crisp.
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Finishing Touches: If desired, add a little more oil while flipping to enhance the crispiness of the paniyaram. Once fully cooked, carefully remove the paniyarams from the pan.
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Serve Hot: Serve the Chettinad Muttai Paniyaram hot, paired with coconut chutney and a cup of filter coffee for a truly authentic South Indian experience.
Enjoy this exquisite Chettinad Muttai Paniyaram as a wholesome and flavorful addition to your breakfast table or as a delightful snack at any time of the day. The combination of spices, herbs, and eggs brings forth a dish that is not only filling but also bursting with flavors, making it a beloved choice among egg lovers and those seeking to explore the wonders of South Indian cuisine.
