Crispy on the outside, soft and spongy on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter and cooked in a special pan, they are perfect for breakfast or a snack.
Prep15 min
Cook20 min
Ferment480 min
Servings4
Serving size: 7 pieces
397cal
10gprotein
62gcarbs
Ingredients
3 cup Idli Batter (Slightly sour, day-old batter works best)
2 tbsp Sesame Oil (Also known as gingelly oil, for tempering)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
1 medium Onion (Finely chopped)
2 piece Green Chili (Finely chopped, adjust to taste)
A flavorful South Indian egg curry where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This comforting dish is perfect with steamed rice, chapatis, or dosas for a hearty meal.
Prep15 min
Cook25 min
Servings4
Serving size: 2 pieces(2 eggs and about 3/4 cup of masala gravy)
A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
About Kuzhi Paniyaram, Muttai Masala and Coriander Chutney
Crispy paniyarams with perfectly spiced egg masala and tangy chutney. An energy-giving treat!
This tamil dish is perfect for lunch. With 722.5699999999999 calories and 26.08g of protein per serving, it's a muscle-gain option for your meal plan.
13gfat
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Finely chopped)
0.5 tsp Salt (Or to taste, as batter may already contain salt)
3 tbsp Oil (For cooking in the paniyaram pan)
Instructions
1
Prepare the Tempering (Tadka)
Heat 2 tbsp of sesame oil in a small pan over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the urad dal and chana dal. Sauté for 30-45 seconds until they turn a light golden brown.
Stir in the hing (asafoetida) and immediately proceed to the next step.
2
Sauté Aromatics
To the same pan, add the finely chopped onion, green chilies, grated ginger, and curry leaves.
Sauté for 2-3 minutes until the onions soften and become translucent.
Remove the pan from the heat and allow this mixture to cool slightly for a few minutes.
3
Combine Batter
In a large mixing bowl, take the idli batter.
Add the cooled tempering and onion mixture to the batter.
Stir in the chopped coriander leaves and salt. Mix gently until just combined. The batter should be thick but pourable. If too thick, add a tablespoon of water.
4
Cook the First Side
Heat the kuzhi paniyaram pan (aebleskiver pan) over medium heat.
Add about 1/4 teaspoon of oil into each cavity.
Once the pan is hot, pour the batter into each mould, filling it up to 3/4 full.
Cover the pan and cook on low-medium heat for 2-3 minutes, until the top appears set and the edges are golden.
5
Flip and Cook the Second Side
Uncover the pan. Using a wooden skewer or a paniyaram turning stick, gently flip each paniyaram.
Drizzle a few more drops of oil around the edges if needed.
Cook uncovered for another 2-3 minutes until the second side is golden brown and a skewer inserted into the center comes out clean.
6
Serve Hot
Remove the cooked paniyarams from the pan.
Repeat the process with the remaining batter, adding oil to the cavities as needed for each batch.
Serve hot with coconut chutney, tomato chutney, or sambar.
304cal
15gprotein
14gcarbs
21gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chillies (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Salt (or to taste)
1 cup Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Sauté the Eggs
Make 2-3 shallow slits on each hard-boiled, peeled egg. This helps them absorb the masala.
In a small bowl, mix 1/4 tsp of the turmeric powder and 1/4 tsp of the red chilli powder. Gently toss the slit eggs in this mixture to coat them.
Heat 1 tbsp of oil in a pan over medium heat. Sauté the coated eggs for 2-3 minutes until they form a light golden, slightly crisp layer. Remove from the pan and set aside.
2
Prepare the Masala Base
In the same pan, heat the remaining 2 tbsp of oil over medium heat. Add the mustard seeds and let them splutter completely.
Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onions and slit green chillies. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides.
2 cup Coriander Leaves (Packed, with tender stems included)
0.5 cup Mint Leaves (Packed)
2 pcs Green Chili (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 clove Garlic (Optional, for a pungent flavor)
2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Ice Cold Water (As needed for grinding)
Instructions
1
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
2
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
3
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
4
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.
Reduce the heat to low. Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook for 1 minute until the spices are aromatic.
Pour in 1 cup of water, stir well, and bring the gravy to a boil.
4
Simmer and Finish
Reduce the heat, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the gravy to thicken.
Gently add the sautéed eggs to the gravy. Sprinkle the garam masala over the top.
Stir gently to coat the eggs, cover, and cook on low heat for another 2-3 minutes.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with your choice of rice or bread.
