Egg Paniyaram (Mutta Paniyaram)
Egg Paniyaram (Mutta Paniyaram) is a delicious South Indian snack that’s golden and crispy on the outside, soft and fluffy inside! Made with eggs, spices, and minimal oil, this high-protein recipe is gluten-free, easy to make, and perfect for breakfast or snacks. Ready in just 25 minutes!
Also known as Egg Appe or Egg Ponganalu, this dish is a popular South Indian breakfast dish usually made with eggs, and a batter of rice flour and spices.
The best part of our version? Our mutta paniyaram recipe doesn’t require any dosa or rice batter, making it even easier to whip up for a delicious start to your day. So, fire up your hob and let’s get started.
Why you’ll love Egg Paniyaram
- Quick and Easy to Prepare: This dish comes together in a matter of minutes, making it a perfect breakfast, evening snack, weeknight meal or a delightful weekend brunch.
- Flavorful and Aromatic: The blend of spices, including pepper, chilli flakes, and cumin, adds depth and complexity to the flavour profile, making each bite an explosion of taste.
- A Nutritious Delight: Egg Paniyaram is packed with protein from the eggs and fiber from the batter, making it a wholesome and satisfying meal.
- Versatile and Adaptable: Customize this dish to your liking by adding your favourite vegetables or adjusting the spice levels.
The Essential Equipment for Making Perfect Egg Paniyaram
If you want to make the perfect Egg Paniyaram, you better gear up. 😉 😊
First, grab a paniyaram pan, also known as an appe pan or ponganalu pan. This pan has round moulds that’ll make your paniyarams look like they were made by a professional chef. Next, a non-stick pan is key to prevent your paniyarams from sticking and ruining your day. And last but not least, don’t forget your spatula or wooden skewer to flip those little guys like a boss.
If you’re interested, I’ve included a link to one of my fave paniyaram (appe) pans below.
Hawkins Nonstick Appe Pan with Glass Lid
Ingredients for Perfect Mutta Paniyaram
Ah, the magic of egg paniyaram lies in its simplicity and irresistible flavours! At the heart of this dish is the egg, lending its rich, creamy texture to every bite. But the real magic happens when it meets a symphony of spices—cumin, black pepper, and chili flakes—infusing each paniyaram with warmth and depth of flavour.
Add a pop of colour and crunch with chopped onions, carrots, and bell peppers for extra texture and nutrition.
Step-by-Step Cooking Instructions
Once you have gathered all the essential equipment and ingredients, it’s time to dive into the step-by-step guide for preparing this delicious paniyaram.
Egg Paniyaram (Mutta Paniyaram)
Course: Breakfast, Brunch, DinnerCuisine: South IndianDifficulty: Easy2
servings10
minutes15
minutes25
minutesEgg Paniyaram (Mutta Paniyaram) is a delicious South Indian snack that’s golden and crispy on the outside, soft and fluffy inside! Made with eggs, spices, and minimal oil, this high-protein recipe is gluten-free, easy to make, and perfect for breakfast or snacks. Ready in just 25 minutes!
Ingredients
3 eggs
½ onion,
finely chopped½ carrot,
grated or finely chopped½ bell pepper or capsicum,
finely chopped½ tsp cumin powder
½ tsp black pepper,
crushed½ tsp chilli flakes
salt
to tastecoconut oil as required
Directions
- Start by cracking the eggs into a mixing bowl and beat them well until they become frothy and light.
- Add chopped vegetables (onions, carrots and bell peppers), and a blend of spices such as cumin, crushed black pepper, salt and chilli flakes to the beaten eggs. Mix everything together until well combined.
- Heat the paniyaram pan on medium heat and lightly grease each mould with coconut oil, butter or olive oil. We used coconut oil
- Once the pan is hot, turn the heat to low and pour the egg batter into each mould, filling it about three-quarters of the way full.
- Allow the paniyarams to cook for a couple of minutes until the bottom side turns golden brown. Then, flip each paniyaram using a spatula or wooden skewer.
- Cook the other side for a few more minutes until it turns golden brown as well. Once both sides are cooked to perfection, remove the paniyarams from the pan and transfer them to a plate.
- Repeat the process until you have used up all the batter, greasing the pan with Coconut oil, olive oil or butter as needed. We prefer coconut oil.
- Serve your delicious Egg Paniyaram hot with a side of chutneys or sauces of your choice.
- Enjoy the fluffy and flavourful Egg Paniyaram, whether you’re making it for breakfast, brunch, or as a tasty snack.
Recipe Video
Notes
- You can make these in two ways – adding rice flour to the egg mixture and without it. I am showing you the version without it and it is even more quicker and hassle free.
- Refer the next section for more tips
Tips and Tricks to Make Your Egg Paniyaram More Fluffy
Looking to achieve the perfect fluffy texture in your Egg Paniyaram?
Here are some tips and tricks to elevate your dish to new heights of fluffiness.
- Firstly, make sure the batter is well mixed and free of lumps. This will ensure even cooking and a light texture.
- Use a non-stick appe pan to prevent the kuzhi paniyaram from sticking.
- Medium heat is ideal for cooking the paniyaram.
- Additionally, adding a pinch of bicarbonate of soda to the batter can help create air bubbles, resulting in a lighter paniyaram.
- Another tip is to cover the paniyaram pan while cooking, as this helps trap steam and promotes fluffiness.
- Finally, try adding a bit of yoghurt to the batter for an extra tender and fluffy result.
Experiment with these techniques to make your egg paniyaram absolutely irresistible!
Serving Suggestions
When it comes to serving your delicious mutta paniyaram, the options are limitless.
You can enjoy these fluffy delights on their own or pair them with a variety of chutneys and sauces to enhance the flavours. For a traditional touch, serve your egg paniyarams with coconut chutney, or tomato chutney.
If you’re looking for a spicy kick, try it with a side of mint chutney or spicy tomato sauce. You can also get creative by serving them alongside a fresh salad for a balanced meal.
Whether you’re making egg paniyaram for breakfast, brunch, or as a snack, these serving suggestions will take your dish to the next level.
How to Store and Reheat Your Leftover Egg Paniyaram
Don’t worry, because these fluffy treats can be easily stored and reheated for another tasty meal.
To store your leftovers, simply place them in an airtight container and store them in the fridge for up to two days.
When you’re ready to enjoy them again, you have a couple of options for reheating. You can either microwave them for a quick and easy option, or you can reheat them on a hob for a crispier texture.
These tips will ensure that your egg paniyarams remains just as tasty and fluffy as when you first made them.
Frequently Asked Questions
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