Egg Paniyaram (Mutta Paniyaram)

Looking for a tasty and filling breakfast option? Look no further than this perfectly fluffy Egg Paniyaram recipe! Also known as Egg Appe or Egg Ponganalu or Mutta Paniyaram, 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 get ready to try out this delicious Egg Paniyaram recipe from the comfort of your own kitchen.

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

Check the price on Amazon

Understanding the Key Ingredients for Making Perfect Egg Paniyaram

Ah, the art of crafting the perfect Egg Paniyaram! The true superstar here is none other than the egg itself. With its creamy texture and rich flavour, it steals the show in every bite of paniyaram goodness. But wait, there’s more! A symphony of spices like cumin, black pepper, and chilli flakes join forces to create a taste sensation that will leave you craving for more. And for an extra burst of yumminess, why not throw in some chopped veggies like onions, carrots, and bell peppers? Whether you’re a traditional Mutta Paniyaram aficionado or seeking a healthy treat for diabetics or tiny tots, understanding these essential ingredients is the secret to making perfect Egg Paniyarams.

Step-by-step Guide to Preparing Delicious Egg Paniyaram

Once you have gathered all the essential equipment and ingredients, it’s time to dive into the step-by-step guide for preparing delicious Egg Paniyaram.

Ingredients

• 3 Eggs
• ½ Onion, finely chopped
• ½ Carrot, grated or finely chopped
• ½ Bell Pepper or Capsicum, finely chopped
• ½ tsp Cumin powder
• ½ tsp Black Pepper, crushed
• ½ tsp Chilli flakes
• Salt to taste
• Coconut oil as required.

Instructions

1. Start by cracking the eggs into a mixing bowl and beat them well until they become frothy and light.

2. Add rice flour (optional and we haven’t used them for the recipe), chopped vegetables, 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.

3. Heat the paniyaram pan on medium heat and lightly grease each mould with coconut oil, butter or olive oil. We used coconut oil

4. 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.

5. 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.

6. Cook the other side for a few more minutes until it turns golden brown as well.

7. Once both sides are cooked to perfection, remove the paniyarams from the pan and transfer them to a plate.

8. 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.

9. Serve your delicious Egg Paniyaram hot with a side of chutneys or sauces of your choice.

10. Enjoy the fluffy and flavourful Egg Paniyaram, whether you’re making it for breakfast, brunch, or as a tasty snack.

Egg Paniyaram (Mutta Paniyaram) Recipe Card

Author: Meenakshi Cooking Method:Pan Frying Cuisine:South Indian Courses:Sides Recipe Keys: Vegetarian Gluten Free

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

Egg paniyaram is a South Indian dish made with a batter of eggs, flour (if desired), and spices. It is cooked in an appe pan, which is a special pan with shallow wells. The batter is poured into the wells and cooked until golden brown. Also known as Egg Kuzhi Paniyaram.

Ingredients

• 3 Eggs
• ½ Onion, finely chopped
• ½ Carrot, grated or finely chopped
• ½ Bell Pepper or Capsicum, finely chopped
• ½ tsp Cumin powder
• ½ tsp Black Pepper, crushed
• ½ tsp Chilli flakes
• Salt to taste
• Coconut oil as required.

Equipment Needed

• Paniyaram pan or appe pan

Instructions

1. Start by cracking the eggs into a mixing bowl and beat them well until they become frothy and light.
2. Add chopped vegetables, 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.
3. Heat the paniyaram pan on medium heat and lightly grease each mould with Coconut oil, olive oil or butter as needed. 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.
4. 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.
5. Cook the other side for a few more minutes until it turns golden brown as well.
6. Once both sides are cooked to perfection, remove the paniyarams from the pan and transfer them to a plate.
7. 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.
8. Serve your delicious Egg Paniyaram hot with a side of chutneys or sauces of your choice.
9. Enjoy the fluffy and flavourful Egg Paniyaram, whether you’re making it for breakfast, brunch, or as a tasty snack.

Video

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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 for Your Delectable Egg Paniyaram

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 Paniyaram 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 topping your paniyarams with a fried egg or 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

Once you’ve made a batch of delicious Egg Paniyaram, you might find yourself with some leftovers. Don’t worry, because these fluffy treats can be easily stored and reheated for another tasty meal.

To store your Egg Paniyaram, 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.

Either way, you’ll be able to savour the deliciousness of Egg Paniyaram even on the go. So whether you’re storing them for later or reheating them for another meal, these tips will ensure that your Egg Paniyaram remains just as tasty and fluffy as when you first made them.

Frequently Asked Questions

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