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 |
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