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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.
Prepare the Batter
Prepare the Tempering (Tadka)
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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 359.57 calories per serving with 11.79g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the First Side
Flip and Cook the Second Side
Serve Hot
Add 1/4 cup of finely chopped or grated vegetables like carrots, bell peppers, or cabbage to the batter for extra nutrition and crunch.
After pouring the batter into the molds, place a small cube of mozzarella or processed cheese in the center of each one before cooking.
Increase the number of green chillies or add 1/4 tsp of red chilli powder to the batter for an extra kick of heat.
Incorporate other fresh herbs like finely chopped mint leaves or dill for a different flavor profile.
The combination of eggs and lentils (in the batter) makes this snack a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of fermented idli or dosa batter provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and improve nutrient absorption.
The carbohydrates from the rice batter provide a steady release of energy, making Muttai Paniyaram an excellent and satisfying snack to combat midday slumps or start your day.
Muttai Paniyaram is a savory South Indian snack made from a fermented rice and lentil batter (idli/dosa batter) mixed with eggs, onions, and spices. It's cooked in a special pan with hemispherical molds, resulting in soft, fluffy, ball-shaped dumplings.
While a paniyaram pan gives the dish its characteristic shape, you can use an Aebleskiver (Danish pancake) pan as an alternative. In a pinch, you could try making small, thick pancakes (uttapams) on a regular skillet, though the texture will be different.
Muttai Paniyaram can be a relatively healthy snack. The fermented batter is good for gut health, and the eggs provide high-quality protein. It becomes healthier when cooked with minimal oil. Adding vegetables can further boost its nutritional value.
A serving of 5 pieces of Muttai Paniyaram contains approximately 350-380 calories. This can vary based on the amount of oil used and the specific composition of your idli batter.
Store leftover paniyarams in an airtight container in the refrigerator for up to 2 days. To reheat, you can microwave them for 30-45 seconds, pan-fry them for a few minutes until warm and crisp, or heat them in an air fryer at 180°C (350°F) for 3-4 minutes.
Yes, you can make a version without eggs, which is known as Kuzhi Paniyaram or simply Paniyaram. Just omit the eggs and proceed with the recipe. You may need to add a splash of water if the batter is too thick.
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