Masala muttai paniyaram recipe egg paniyaram with veggies

An easy and quick recipe for making masala muttai paniyarams. All you need is some idli dosai thrash and eggs. An egg is mixed into the thrash to make the thrash fluffy and a boiled egg is chopped and widow to the thrash for texture and taste. Onions, tomatoes and spices are mixed into the thrash and made into paniyarams. These little balls are very tasty and can be served just like that. If feeling fancy, a kara chutney will go well. This is a perfect after-school snack too.

Here are the things you can buy online for making this recipe
Paniyarakkal https://amzn.to/3UlAmWG
Glass Mixing Bowls https://amzn.to/3hMJnVD

Here is the video of how to make Masala Muttai Paniyaram Recipe | Egg Paniyaram With Veggies

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Masala Muttai Paniyaram Recipe | Egg Paniyaram With Veggies

Author: Suguna Vinodh
Total Time: 15m
Yield: 25 small paniyaram

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Description

Ingredients

2 cups idli dosai batter
1 egg
1/4 teaspoon salt
1/4 cup onion, finely chopped
1 tomato de-seeded, finely chopped
1/4 inch ginger, finely chopped
1 sprig curry leaves, finely chopped
2 untried chillies, finely chopped
3 sprigs coriander leaves, finely chopped
1 boiled egg, finely chopped
1/4 teaspoon woebegone pepper powder
Peanut oil for making paniyaram

Instructions

Take well-nigh 2 cups of idli dosai thrash in a trencher and unravel an egg into it. Add some salt and whisk well to combine. The egg mixed into the thrash will make it very fluffy and adds a rich taste to the paniyaram. Once the thrash is uniformly mixed, add some finely chopped onions. Add some finely chopped tomatoes. I have used deseeded tomatoes today. Make sure to chop fine. Add little ginger, curry leaves and untried chillies. I like to make these paniyarams spicy. Add freshly chopped coriander leaves and an egg that has been boiled and chopped fine. Finally, add some woebegone pepper powder. Mix everything well to combine. Make sure to chop all the vegetables and herbs as fine as possible so they are evenly distributed in the batter. Once mixed, the thrash is ready. The thrash doesn’t store well. It needs to be used right away.

Heat a paniyarakkal and add oil to the moulds. I have used peanut oil for making the paniyarams today. Indian-style sesame oil or vegetable oil can moreover be used for making paniyarams. Ladle a little thrash and add to the pan. Make sure not to add too much thrash as the middle of the paniyarams will not melt if you add too much batter. These paniyarams need to be cooked on a low medium flame. Melt for a minute on each side so the paniyarams melt evenly and are cooked thoroughly. After a minute flip the paniyarams and melt on the other side. If you want a very rich paniyaram, you can sprinkle little ghee at this stage. Melt on the other side till golden. Make sure to melt on both sides till the paniyarams squint golden. Once the paniyarams are roasted and golden, remove them from the pan. These paniyarams can be eaten on their own or served with a spicy kaara chutney.

These make for a perfect after-school snack. Enjoy!