Muttai Paniyaram

🔥 Prep

• Measure out 300 ml dosa batter and pour into a mixing bowl.
• Crack 2 pcs eggs into the bowl and whisk lightly.
• Peel and finely chop 1 pc onion (about ½ cup).
• Slit and finely chop 1 pc green chilli (remove seeds if less heat desired).
• Measure out 0.5 tsp black pepper and 0.5 tsp salt; keep ready.
• Measure out 2 tbsp oil for greasing the pan.

🔥 Cook

• 1. Heat a paniyaram (appe) pan over medium heat and add a few drops of oil to each cavity; spread with a brush.
• 2. Stir the batter mixture (dosa batter, eggs, onion, green chilli, black pepper, salt) until well combined.
• 3. Pour the batter into each cavity, filling about ¾ full.
• 4. Cook for 2-3 minutes until the edges start to look set and the bottom is golden brown.
• 5. Flip each paniyaram using a skewer or spoon and cook the other side for another 2 minutes over medium heat until cooked through and crisp.
• 6. Remove the paniyaram from the pan and drain on paper towel; repeat with remaining batter, adding a little oil as needed.
• 7. Serve warm.

🔥 Serve

• Transfer the hot Muttai Paniyaram to a serving plate.
• Garnish with finely chopped coriander leaves (optional) and a squeeze of lemon juice.
• Accompany with coconut chutney, sambar, or tomato ketchup for dipping.