Fluffy, savory bites made with egg and a spiced batter, cooked to golden perfection in a special pan. This popular South Indian snack is a fantastic way to use leftover idli or dosa batter and is perfect for breakfast or an evening treat.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
360cal
12gprotein
40gcarbs
17g
Ingredients
2 cup Idli Batter (Slightly sour, leftover batter works best)
4 large Eggs
1 medium Onion (Finely chopped)
2 piece Green Chilli (Finely chopped, adjust to taste)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
About Muttai Paniyaram, Vegetable Sambar and Thengai Chutney
Protein-packed egg puffs with tangy sambar & creamy chutney - a soul-satisfying dinner!
This tamil dish is perfect for dinner. With 829.36 calories and 28.38g of protein per serving, it's a muscle-gain option for your meal plan.
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1 tsp Salt (Adjust to taste, as batter may already contain salt)
3 tbsp Sesame Oil (Divided for tempering and cooking)
1 tsp Mustard Seeds
1 tsp Urad Dal
Instructions
1
Prepare the Batter
In a large mixing bowl, crack the 4 large eggs and whisk them vigorously for 1-2 minutes until they are light and frothy.
Add the 2 cups of idli batter to the whisked eggs and mix gently until just combined. Avoid overmixing.
Stir in the finely chopped onion, green chillies, grated ginger, chopped coriander leaves, turmeric powder, black pepper, and salt. Mix well to ensure all ingredients are evenly distributed.
2
Prepare the Tempering (Tadka)
Heat 1 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the urad dal and sauté for about 1 minute until it turns a light golden brown.
Add the chopped curry leaves and sauté for a final 10-15 seconds until they become crisp and aromatic.
Carefully pour the entire hot tempering into the batter and stir it in.
3
Cook the First Side
Place a paniyaram pan (appe pan) on the stove over low to medium heat.
Add about 1/4 tsp of the remaining sesame oil into each mold of the pan.
Once the pan is hot, carefully pour the prepared batter into each mold, filling it up to 3/4 full. This allows room for the paniyaram to puff up.
Cover the pan with a lid and cook for 2-3 minutes. The edges will start to firm up and the bottom will be golden brown.
4
Flip and Cook the Second Side
Remove the lid. Using a wooden skewer or a special paniyaram turning stick, gently flip each paniyaram over.
If the pan looks dry, you can drizzle a few more drops of oil around the paniyarams.
Cook the other side, uncovered, for another 2-3 minutes until it is also golden brown and a skewer inserted into the center comes out clean.
The paniyarams should be fluffy and cooked through.
5
Serve Hot
Once cooked, remove the paniyarams from the pan and place them on a serving plate.
Repeat the cooking process with any remaining batter, adding a little oil to the molds for each new batch.
Serve the Muttai Paniyaram hot with your favorite accompaniments like coconut chutney, tomato chutney, or sambar.
4
Serving size: 1 serving
332cal
14gprotein
52gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
2 tbsp Roasted Chana Dal (also known as pottukadalai)
2 piece Green Chili (adjust to taste)
0.5 inch Ginger (peeled and roughly chopped)
0.5 tsp Tamarind Paste (or a small marble-sized ball of whole tamarind)
0.5 tsp Salt (or to taste)
0.5 cup Water (for grinding, add as needed)
1 tbsp Coconut Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
1 piece Dried Red Chili (broken into two)
8 leaf Curry Leaves
0.25 tsp Hing (asafoetida)
Instructions
1
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
2
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
3
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
4
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
5
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
6
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
