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
Time in minutes: 40 Servings: 20 Course: South Indian Breakfast Diet: Eggetarian
Instructions: To begin making Chettinad Muttai Paniyaram Recipe prep all the ingredients first. Heat a Kadai with some oil, add mustard seeds and asafoetida and let it splutter for few seconds.Then add curry leaves, onions and green chillies. Saute for few minutes till the onions become translucent and soft and turn off the heat. Stir in the chopped curry leaves at this stage and give it a stir.In a small mixing bowl, break in the eggs and beat it till it fluffs up little. Pour egg into the dosa batter and also the sauteed onion mixture.Add in chopped mint leaves, turmeric powder, black peppercorns and salt to taste. Stir well to combine and check the salt and adjust according.Whisk the muttai paniyaram batter well until the egg and onion mixture is well combined into the dosa batter.Heat the Paniyaram pan on a medium heat, add a teaspoon of oil into each cavities. Spoon in the muttai paniyaram batter into of the each cavities.Cover the paniyaram pan and let allow the muttai paniyaram to steam cook for about 3 to 4. minutes minutes on one side and flip over to cook on the other side.You can add oil if required while cooking and flipping it over to make the muttai paniyaram crisp. Once done, the muttai paniyaram from the pan and serve hot.Serve the Chettinad Muttai Paniyaram along Coconut Chutney and filter coffee for a wholesome snack.