Muttai Paniyaram with Kara Chutney

Instructions

1. 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. 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. 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. 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. 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.