Home / Tamil Nadu / Homemade Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe
Homemade Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe
South Indian Breakfast

Homemade Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe

This homemade Homemade Chettinad Egg Paniyaram Recipe | Rise Paniyaram Recipe recipe is flavorful, easy to prepare and suitable for South Indian Breakfast diets....

⏱️

10 Min Prep

🔥

30 Min Cook

🍽️

20 Servings

🥗

Eggetarian

Ingredients

  • 3 cups Idli Dosa Batter
  • 3 Whole Eggs
  • 2 Onions - finely chopped
  • 4 Green Chilli - chopped
  • 2 sprig Curry leaves - finely chopped
  • 6 sprig Mint Leaves (Pudina) - finely chopped
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Whole Black Pepper Corns - coarsely pounded
  • 1/2 cup Fresh coconut - grated
  • Salt - to taste
  • Sesame (Gingelly) Oil - for cooking

Instructions

1
To begin making Chettinad Muttai Paniyaram method prep all the elements first.
2
bring to temperature a Kadai with some cooking oil, introduce mustard seeds and asafoetida and let it splutter for few seconds.Then introduce curry leaves, onions and green chillies.
3
Saute for few moments till the onions become translucent and soft and turn off the bring to temperature.
4
mix gently in the finely sliced curry leaves at this stage and give it a mix gently.In a small mixing mixing bowl, break in the eggs and beat it till it fluffs up little.
5
stream in egg into the dosa liquid base and also the sauteed bulb veggie mixture.introduce in finely sliced mint leaves, turmeric ground mix, black peppercorns and seasoning to palate.
6
mix gently well to combine and check the seasoning and adjust according.fluff up the muttai paniyaram liquid base well until the egg and bulb veggie mixture is well combined into the dosa liquid base.bring to temperature the Paniyaram pot on a medium bring to temperature, introduce a teaspoon of cooking oil into each cavities.
7
Spoon in the muttai paniyaram liquid base into of the each cavities.lid the paniyaram pot and let allow the muttai paniyaram to steam low-boil for about 3 to 4.
8
moments moments on one side and flip over to low-boil on the other side.You can introduce cooking oil if required while culinary preparation and flipping it over to make the muttai paniyaram crisp.
9
Once done, the muttai paniyaram from the pot and enjoy burning.enjoy the Chettinad Muttai Paniyaram along Coconut Chutney and filter coffee for a wholesome snack.

Recipe Information

Cuisine
Tamil Nadu
Course
South Indian Breakfast
Diet
Eggetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

30 mins

Total Time

40 mins
#tamilnadu #southindianbreakfast #eggetarian
Author

Master Chef

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