Ingredients

• 1 cup - idli dosa batter
• 2 - eggs
• 1/2 tsp - freshly ground pepper
• 1 - finely chopped big onion
• 1 tbsp - finely chopped coriander leaves
• Oil - 2 tbsp
• Salt - to taste
• To temper:
• 1 tsp - cooking oil
• 1 tsp - mustard seeds
• 1/2 tsp - urad dal
• 1 tbsp - chopped finely curry leaves

How to Make Muttai Paniyaram

• In a mixing bowl, add idli dosa batter. Using a whipper whip the eggs until fluffy.
• Add the beaten eggs to the idli dosa batter, keep aside.
• In a kadai, heat oil add the items listed under 'to temper', let it splutter then add onion and fry till golden brown.
• Then add this to the egg batter, along with coriander leaves, freshly ground pepper and salt if required.
• Mix well and now your egg paniyaram batter is ready, the consistency should be semi runny like dosa batter.
• Heat a paniyaram pan with 1/2 tsp oil in each hole then fill each hole with the batter.
• Then cook covered for a minute or until it gets cooked. When the top part looks cooked then turn and cook on other side till golden brown.
• Serve as a teatime snack with any spicy chutney of your choice.
• Recipe courtesy: Sharmi's Passions