Authentic Tamil Nadu Chettinad Muttai Paniyaram with Coconut Chutney
These savory, spiced egg dumplings are a beloved Chettinad delicacy, offering a crispy exterior and a fluffy center. Served alongside fresh coconut chutney, they make for a delightfully comforting breakfast or evening snack.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Crack the eggs into a mixing bowl and whisk thoroughly until frothy and well combined.
2
Add the finely chopped onions, green chillies, curry leaves, coriander leaves, pepper powder, fennel seeds, turmeric powder, and salt to the beaten eggs.
3
Whisk everything together vigorously to ensure the spices and aromatics are evenly distributed.
4
Heat a traditional paniyaram (appe) pan over medium flame and add a few drops of sesame oil or ghee into each cavity.
5
Pour the egg mixture into the greased cavities, filling them up to about three-fourths full.
6
Cover with a lid and cook on low to medium heat for about 3 to 4 minutes until the bottom turns golden brown and the edges start to set.
7
Carefully flip each paniyaram using a wooden skewer or spoon and cook the other side uncovered for another 2 minutes until golden and thoroughly cooked.
8
Repeat the process for the remaining batter and serve hot with freshly ground coconut chutney.
Ingredients
4 large eggs
1 medium onion, finely chopped
2 green chillies, finely minced
1 sprig curry leaves, chopped
2 tablespoons fresh coriander leaves, chopped
1/2 teaspoon black pepper powder
1/2 teaspoon fennel seeds
1/4 teaspoon turmeric powder
Salt to taste
2 tablespoons sesame oil or ghee for cooking in paniyaram pan
*This AI-generated recipe may contain inaccuracies.