Muttai Kuzhi Paniyaram

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, crack the 8 eggs and whisk vigorously for 2-3 minutes until they are light, pale, and frothy.
   • Sift in the rice flour and besan. Add salt, black pepper powder, turmeric powder, and optional red chilli powder.
   • Whisk until you have a smooth, lump-free batter. If it's too thick, add water one tablespoon at a time until it reaches a thick pancake batter consistency.
2. 2

   Add Aromatics

   • To the batter, add the finely chopped onion, green chillies, grated ginger, minced garlic, and chopped coriander leaves.
   • Stir well to ensure all the ingredients are evenly distributed throughout the batter. Set aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat 2 tablespoons of oil in a small tadka pan or skillet over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds and urad dal. Sauté for 30 seconds until the dal turns a light golden brown.
   • Add the curry leaves and hing. Be careful as the leaves will splutter. Sauté for another 10 seconds until fragrant.
4. 4

   Combine and Cook

   • Pour the hot tempering mixture directly into the egg batter and mix thoroughly.
   • Heat a kuzhi paniyaram pan over medium heat. Add a few drops of the remaining oil into each mold.
   • Once the pan is hot, reduce the heat to medium-low and pour the batter into each mold, filling it up to 3/4 full.
   • Cover the pan with a lid and cook for 2-3 minutes, until the edges are golden and the top is mostly set.
5. 5

   Flip and Finish

   • Using a wooden skewer or a special paniyaram stick, gently flip each paniyaram over.
   • Cook uncovered for another 2-3 minutes until the other side is golden brown and cooked through.
   • Remove the cooked paniyarams from the pan and repeat the process with the remaining batter.
6. 6

   Serve

   • Serve the hot Muttai Kuzhi Paniyaram immediately with your favorite accompaniment like coconut chutney, tomato chutney, or sambar.