Muttai/Egg Paniyaram, an easy to make paniyaram with leftover idli/dosa batter, eggs and some flavorful Indian spices. I love both the sweet and savory paniyaram and make them at least once in a week.
This egg paniyaram is my recent favorite. Adding egg to the idli/dosa batter gives such a spongy and tasty paniyaram and also it hardly has any egg smell.
As i mentioned it already, the best thing about this paniyaram is that you can make them from the left over idli/dosa batter. No need to grind separate batter for this paniyaram.
If you bored of regular idly and dosa, then try this egg paniyaram, all you need is some dosa batter,egg and basic tempering,Voila, your paniyaram batter is ready.
Procedure
Notes:
Egg Paniyaram
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Paniyaram | Recipe Cuisine: Indian
Recipe Category: Paniyaram | Recipe Cuisine: Indian
Ingredients
Dosa Batter - 1 1/2 cup
Egg - 1
Onion(small) - 1
Oil - 1 tsp + for greasing
Mustard & Urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - few
Dosa Batter - 1 1/2 cup
Egg - 1
Onion(small) - 1
Oil - 1 tsp + for greasing
Mustard & Urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - few
Chop the onions into small pieces. Heat a kadai with oil, add mustard and urad dal, let the mustard splutters.
Add the chana dal and roast till it becomes golden brown,then add the onions & curry leaves and saute till the onions becomes translucent and switch off the flame.
Take the dosa batter in a bowl, in an another bowl, crack open a egg and beat it till it becomes frothy.
Add the egg into dosa batter, then add the sauted onions and some coriander leaves. Mix it all well with dosa batter.
Heat the paniyaram pan, grease it will oil well, pour the batter into each hole of paniyaram pan and let it cook for around 1 mins in medium flame.
Then flip the paniyaram and cook on other sides till it becomes golden brown.
That's it, Tasty and spongy Muttai Paniyaram is ready.Serve it with your favorite chutney and/or sambar.
Related : How to make rava dosa with leftover dosa batter
- The batter should be in pouring consistency, if it's too thick after adding the egg, then add some water to make it as pouring consistency.
- Keep the flame in medium throughout the process.
- I have used a large egg here.
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