Chettinad Muttai Paniyaram – Instant version / Egg Paniyaram

Chettinad Muttai Paniyaram

Ingredients

Idli-Dosai maavu / Idli-Dosa Batter - 1 cup

Egg – 1 number

Turmeric powder – less than ¼ tsp

Red chilli powder – ½ tsp

Salt – generous pinch

Oil as needed to grease paniyarm pan

Chettinad Egg Paniyaram

Method

   1. Whisk egg with 1 tsp water, red chilli powder, turmeric powder and salt.

   2.  Add the whisked egg to the dosa batter and mix gently( the batter should not be too thin or too thick).

   3.   Place paniyaram pan( chatti) on gas stove and grease each hole with oil.

   4.  Take egg paniyaram batter in tablespoon and drop into each paniyaram hole.

   5.  Cook paniyaram on medium heat, when one side is done flip paniyaram with a paniyaram stick or  spoon to the other side and cook until golden brown.

   6.  Serve Muttai Paniyaram with Varamilagai Chutney.

Chefs tip.

   1. This very easy to make and my little kid likes it a lot, its perfect for lunch box.

   2. Since I don’t have a paniyaram chatti or gas stove in Sydney, I used a cake pop maker to make these paniyaram. If you use paniyaram chatty on gas stove the paniyaram will be crispy outside.

   3. You can also add chopped and sauté onion, green chilies, curry leaves and mustard tempering to egg paniyaram batter if making for adults.

Muttai Paniyaram with Varamilagai Chutney

Vengaya Kosu recipe

Chettinad Vengaya Kosu

Ingredients for Kosu

Onions sliced – 3 numbers

Tomato chopped – 1 number

Curry leaves - few

Turmeric powder – ¼ tsp

Salt to taste

Oil – 2 tbsp

Ingredients for Masala Paste

Freshly grated coconut – ¼ cup

Fried gram dal – 1 tbsp

Dried whole red chilli – 7 numbers

Sombu / fennel seeds – 1.5 tsp

Ingredients for temepering

Bay leaf – 1 number

Cinnamon sticks – 2”inch

Cloves – 4 numbers

Cardamom – 3 numbers

Fennel seeds – generous pinch

Vengaya Kosu

Method

   1. Grind the ingredients given under masala paste until smooth in a mixi or grinder, adding water as needed.

   2. Heat oil in a pot, when oil is hot add tempering ingredients and fry until aroma rises.

   3. Add the sliced onions and curry leaves to the pot and keep stirring until onions turn glossy and Pink.

   4. Add chopped tomatoes to the frying onions and stir fry for a minute. Add turmeric powder and ground masala paste to the onion mixture and stir well for a minute. Wash the mixi jar in which paste was ground and add it the pot.

   5. Season the curry with required salt and add more water if needed to loosen the thickness of curry. Cover pot with lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats on top and curry slightly thickenss.

   6. Serve hot with Idli or Dosa.

Chefs tip.

   1.You can add cubed potatoes to this curry for making Urulaikizhangu Vengaya Kosu.

   2. If you want the curry to be more spicy, you can also add red chilli powder or increase number of dried red chilies while grinding according to your preferences.

Vengaya Kosu Recipe