Egg paniyaram recipe, Chettinad muttai paniyaram

Egg paniyaram recipe, Chettinad muttai paniyaram

Egg paniyaram recipe, Chettinad muttai paniyaram

Egg paniyaram/ Chettinad Muttai paniyaram is a soft, fluffy and delicious savory appe/ paniyaram made with eggs and idli batter.

Egg paniyaram with spicy chutney can be served as evening snacks/ mini tiffin/ breakfast sounds great right?

Egg paniyaram though the dish name might sound a little fancy it is very simple to make and does not involve much of ingredients nor work for its preparation.If you are looking for a simple yet yummy egg recipe then this should do the job. So lets get to the making!

PREP TIME :- 10 Min
COOK TIME :- 15 Min
TOTAL TIME :- 25 Min


  • Eggs – 2
  • Idli batter – 1 cup (homemade)
  • Onion – 1
  • Green chilli – 2
  • Pepper powder – ¼ tsp
  • Salt – to taste
  • Curry leaves – a spring
  • Mustard seeds – ½ tsp
  • Urad dal – 1 tsp
  • Oil – 1 tsp+ required amount for making paniyaram


  1. Chop onions and green chili. keep it aside. Now heat oil in a pan add mustard seeds, after it splutters add urad dal, after it turns golden brown add curry leaves, onions and green chilli. Saute for a minute. When the onions look sauteed put off the flame and allow the mixture to cool down.
  2. Meanwhile in a wide bowl break 2 eggs. Whisk it really well till you see bubbles. Now add idli batter to the beaten eggs.
  3. Now to this mixture add salt and pepper. Mix well. Finally add the sauteed onion mixture to the egg batter and mix well.Keep this mixture aside.
  4. Heat kuzhi paniyaram/appe pan smear some oil and add batter in each mold. Now cover it with lid and cook.
  5. Then remove the lid and flip each one gently and cook till done. Now transfer it to a plate and serve it hot with spicy chutney and coffee.

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