Chettinad Muttai Paniyaram Recipe | Egg Paniyaram Recipe
Introduction
Chettinad Muttai Paniyaram is a delightful South Indian breakfast dish that hails from the Tamil Nadu region. It’s a perfect blend of crispy exteriors and soft, gooey interiors, making it a breakfast that is both delicious and nutritious. This dish is made by using a rice-based batter, traditionally used for idli and dosa, which is then infused with high-protein eggs and a flavorful mix of spices. Cooked in a special paniyaram pan, this dish offers a healthier alternative to deep-frying, ensuring a light, crispy texture on the outside, while keeping the inside soft and satisfying. Pair it with coconut chutney and a cup of filter coffee for a complete and wholesome start to your day.
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Eggetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Idli Dosa Batter | 3 cups |
| Whole Eggs | 3 whole |
| Onions | 2, finely chopped |
| Green Chilli | 4, chopped |
| Curry Leaves | 2 sprigs, finely chopped |
| Mint Leaves (Pudina) | 6 sprigs, finely chopped |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Whole Black Pepper Corns | 1 teaspoon, coarsely pounded |
| Fresh Coconut | ½ cup, grated |
| Salt | To taste |
| Sesame (Gingelly) Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serving Size: Serves 4
Instructions
-
Prepare the Ingredients
Start by prepping all the ingredients. Chop the onions, green chillies, curry leaves, and mint leaves. Grate the fresh coconut and coarsely pound the black peppercorns. Set these ingredients aside. -
-
Sauté the Spices and Aromatics
Heat a kadai or wok over medium heat and add a small amount of sesame oil. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds, then add the asafoetida (hing) for extra flavor. Quickly add the curry leaves, onions, and green chillies. Sauté this mixture for a few minutes until the onions turn soft and translucent. Turn off the heat and stir in the chopped mint leaves. This aromatic base will infuse the batter with a rich flavor. -
Prepare the Egg Batter
In a separate mixing bowl, crack the eggs and beat them until they fluff up a bit. Add the eggs to the prepared dosa batter. Add the sautéed onion and spice mixture to the batter. Then, add turmeric powder, coarsely pounded black pepper, and salt to taste. Stir the mixture well to combine all the ingredients evenly. -
Cook the Muttai Paniyaram
Heat the paniyaram pan over medium heat. Add about a teaspoon of sesame oil into each of the cavities of the pan. Once the oil is hot, spoon the batter into each cavity, filling them up about ¾ of the way. Cover the pan and let the paniyaram cook for about 3 to 4 minutes on one side. -
Flip and Cook Until Crispy
After the first side is cooked and golden brown, flip each paniyaram using a spoon or small spatula. Cook the other side for another 2 to 3 minutes, adding more oil if needed to ensure the paniyarams are crispy and golden brown on both sides. -
Serve and Enjoy
Once both sides of the Chettinad Muttai Paniyaram are crispy and golden, remove them from the pan. Serve them hot with a side of coconut chutney and a refreshing glass of filter coffee. Enjoy your wholesome and flavorful breakfast!
Tips for Best Results
-
Dosa Batter: The quality of your dosa batter plays a significant role in the texture of the paniyaram. Using freshly made batter or batter that has fermented well will give the paniyaram a perfect soft and fluffy inside.
-
Adjusting Spice Levels: You can adjust the number of green chillies or the amount of black pepper to suit your spice preferences.
-
Healthier Option: While sesame oil is traditionally used in Chettinad recipes for its flavor, you can opt for other oils like coconut oil or olive oil for a lighter, less flavorful alternative.
-
Paniyaram Pan: If you don’t have a traditional paniyaram pan, you can also use a mini muffin tin to achieve similar results, though the texture might differ slightly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 70 mg |
| Sodium | 350 mg |
Chettinad Muttai Paniyaram is more than just a breakfast—it’s an indulgent yet healthy way to kick-start your day with the richness of South Indian spices and wholesome ingredients. Whether you’re looking for something new to try or craving a traditional Tamil Nadu dish, this egg paniyaram recipe promises to deliver both flavor and nutrition.
