Muttai Paniyaram is one of my all-time favorites. Adding beaten egg to fermented dosa batter makes the paniyaram soft, fluffy, and slightly spongy inside.
We usually prepare paniyaram when the dosa batter is well fermented and has developed a slightly tangy flavor. Batter that has been properly refrigerated for a few days works especially well. You can see my method for preparing dosa, idli, and paniyaram batter here.
For extra flavor, chopped onion, green chili, curry leaves, and coriander leaves can also be mixed into the batter.
Muttai Paniyaram / Egg Paniyaram
Recipe Details
Breakfast / Tiffin
South Indian
Sashi
5 minutes
10 minutes
15 minutes
2
Ingredients
- Dosa batter – 2 cups
- Eggs – 2
Preparation
- Crack the eggs into a bowl and beat them well.
- Add the beaten eggs to the dosa batter.
- Mix until the egg is evenly incorporated into the batter.
Cooking Instructions
- Heat a non-stick paniyaram pan over medium heat.
- Pour a ladleful of batter into each cavity, filling it almost to the top.
- Cook for about 1 1/2 minutes, or until the bottom is set and lightly browned.
- Using a paniyaram stick, skewer, or small spoon, gently turn each paniyaram over.
- Cook the second side for about 2 minutes, or until golden brown and completely cooked through in the center.
- Remove from the pan and repeat with the remaining batter.
- Serve hot.
Tips
Well-Fermented Batter: Slightly tangy, well-fermented dosa batter works very well for paniyaram. If using batter that has been stored for a few days, keep it properly refrigerated.
Egg: Beating the eggs well before mixing helps distribute them evenly through the batter and gives the paniyaram a softer texture.
Optional Flavoring: Finely chopped onion, green chili, curry leaves, and coriander leaves can be mixed into the batter for additional flavor.
Cook Through: Keep the heat at medium so the outside browns without leaving the egg-batter mixture undercooked in the center.
Serving Suggestion
Serve Muttai Paniyaram hot with Coconut Chutney, tomato chutney, or sambar.
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