Muthiya in Paniyaram pan | Pancake Poppers | Appa Patra

Muthiya in Paniyaram pan | Pancake Poppers | Appa Patra

While in Hyderabad, I used to see a lot of Paniyaram Pans / Pancake Poppers / Aebleskiver Pan on sale in every shop!! Even our local super market stored them in abundance!! But never gave much thought to it as I wasn’t ready to invest more time and energy into learning something new to cook.. Yeah, i kinda hated cooking then.
But with my new found love for cooking and blogging, I once again came across the Paniyaram pans. This time on various food blogs!! And when I saw LinsyManjula and many other food bloggers whipping out some yummy, cirspy yet low oil Paniyaram, I knew it was time I bought one too!!
So I went and bought one and have been experimenting with a lot!! So I made the regular Kuzi Paniyaram in it using idli batter. But the need for some cooking adventure was still there. So I made Bhajia (inspired by Linsy), they were tasty!! Hence I further experimented and decided to make methi na muthiya in paniyaram pan.
I also made Paniyaram using Handva batter!!! I loved it, so did my family 🙂
Here is the recipe of Muthiya in Paniyaram Pan (appa patra).


Muthiya in paniyaram pan | Pancake Poppers
Muthiya in paniyaram pan | Pancake Poppers


Muthiya in paniyaram pan | Pancake Poppers
Muthiya in paniyaram pan | Pancake Poppers


1/2 Cup Methi (Fenugreek) Cleaned, washed and chopped (refer to Aalu Methi post for Methi cleaning and chopping)
1/4 cup Handva no lot (You can easily get this grinded at your local chakkiwala, or can even do grinding at home also with very little water. But if you are not inclined to get this, then use mix of besan/ chick pea meal and coarse whole wheat flour (or semolina/sooji) in place of handva no lot)
1/4 cup Juwar Aata (White Millet flour – optional)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
Oil for greasing the paniyaram pan
1/2 teaspoon til (sesame seeds)


1) Mix all the 3 flours and Methi, add salt, turmeric powder, green chili and ginger paste, hing and 3 tablespoon oil. Mix well, but don’t knead with pressure, if you do vigorous kneading then methi leaves water.

Flours + Methi + Oil + Masala = gate to heaven!!!

2) Now, add curd spoon by spoon and mix well. You should get thicker than dosa (pancake) batter. Add a tablespoon water if you have to.
3) Heat the paniyaram pan on medium flame. Drop a little oil in each groove and sprinkle some til (sesame seeds) in each groove.
4) Once the tils crackle, using a spoon add batter in each groove of the paniyaram pan.
5) Let it cook on one side. Once that side is browned, flip them. Let the other side get browned too!!

Muthiya in Paniyaram Pan
Muthiya in Paniyaram Pan


Muthiya in Paniyaram Pan
Muthiya in Paniyaram Pan

And your crispy, low oil and quick to make methi muthiya is ready!!

This post is part of blogathon 2014.


  1. Good that you gave option for the chakkiwala, really don't know what it is all about. Grew up eating lots of different types of paniyaram made my mummy. Ok, I don't have the pan but I'm sure a twist can be given, muffin pans and bake them.

    I am loving the spiciness (as usual and will always be)

    1. Author

      Oh chakki is flour mill, where we can get flour grinded.. Yes, it can be baked too:)

  2. This is a fabulous idea dear! Loved your innovation of preparing muthiya in paniyaram pan

  3. Thanks for the mention. If I can bring this pan here, you are there, u should use it, now will get more ideas, this I yet to try it.

    1. Author

      True!! But while in Hyderabad I almost hated cooking. It was only after having Zini I got more interested in cooking 🙂

  4. Wow! this looks really tasty.. I have never eaten anything with that name 🙂 Pinning it to try one of the days when I feel like a cook 😀

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