Mint chutney stuffed egg paniyaram | How to make Mint chutney stuffed egg paniyaram

By Subashini Krish  |  2nd Apr 2018  |  
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Mint chutney stuffed egg paniyaramby Subashini Krish
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

0

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About Mint chutney stuffed egg paniyaram Recipe

Egg paniyarams loaded with spicy mint chutney is very delicious.

Mint chutney stuffed egg paniyaram

Ingredients to make Mint chutney stuffed egg paniyaram

  • For chutney:-
  • mint leaves 1 cup
  • shallots 100gms
  • coconut pieces 1/2 cup
  • green chillies 2
  • tamarind a small bit
  • salt accordingly
  • mustard seeds 1/2 teaspoon
  • curry leaves few
  • For paniyaram:-
  • eggs 2
  • Dosa batter 1 cup
  • Finely chopped onion 1
  • green chillies 2
  • Red chillies 2
  • curry leaves few
  • coriander leaves a fistful
  • turmeric powder 1/4 teaspoon
  • salt accordingly
  • Black pepper powder 1 teaspoon
  • Urad+channa dal 1 teaspoon
  • jeera 1 teaspoon
  • mustard seeds 1/2 teaspoon
  • oil 50 ml for paniyaram and tempering

How to make Mint chutney stuffed egg paniyaram

  1. FOR CHUTNEY:- SAUTE 100 GMS OF SHALLOTS IN 1TABLESPOON OF OIL
  2. ADD 1/2 CUP COCONUT PIECES
  3. ADD 2 GREEN CHILLIES
  4. ADD A BIT OF TAMARIND
  5. ADD 1 CUP MINT LEAVES
  6. ADD 1/2 TEASPOON SALT
  7. ADD ASAFOETIDA
  8. STIR WELL FOR 1 MINUTE
  9. LET IT COOL COMPLETELY
  10. ADD THEM IN A BLENDER AND GRIND TO A SMOOTH PASTE
  11. COLLECT IN A BOWL
  12. HEAT 1 TEASPOON OIL IN A TADKA PAN AND ADD MUSTARDSEEDS AND CURRY LEAVES
  13. POUR THE TEMPERING INTO THE CHUTNEY
  14. MINT CHUTNEY IS READY
  15. INGREDIENTS FOR EGG PANIYARAM
  16. HEAT 1TABLESPOON OIL IN A KADAI AND ADD MUSTARDSEEDS AND URAD+CHANNA DAL
  17. ADD JEERA
  18. ADD THE FINELY CHOPPED ONIONS, GREEN CHILLIES, RED CHILLIES AND CURRY LEAVES AND SAUTE WELL
  19. FINALLY ADD THE CORIANDER LEAVES AND SWITCH OFF
  20. ADD THIS TO THE DOSA BATTER
  21. ADD TURMERIC POWDER AND SALT
  22. ADD FRESHLY GROUND PEPPER
  23. BREAK OPEN AND ADD 2 WHOLE EGGS TO THE BATTER
  24. MIX WELL
  25. HEAT OIL IN A PANIYARAM PAN AND FILL HALF THE LEVEL OF EACH CUP WITH EGG BATTER
  26. ADD 1/2 TEASPOON OF CHUTNEY
  27. IN ALL THE PANIYARAM
  28. COVER IT WITH BATTER AND COOK IN MEDIUM FLAME
  29. FLIP THE PANIYARAMS
  30. LET IT COOK TILL GOLDEN BROWN IN COLOUR
  31. REMOVE THE PANIYARAMS FROM PAN AND SERVE WITH SOME MORE CHUTNEY AND SPICY IDLY PODI.
  32. CHUTNEY STUFFED PANIYARAMS ARE READY TO EAT

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