Vegetable Paniyaram

4.72 from 7 votes

Vegetable Paniyaram is a South Indian breakfast recipe made from leftover idli/dosa batter. It is known as Kuzhi Paniyaram in Tamil, Paddu in Kannada, Gunta Ponganalu in Telugu

Course Breakfast

Cuisine Indian, South Indian

Keyword paddu, vegetable paniyaram

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 15

Total Time 23

Servings

Calories 18kcal

Author Bhavana Patil

Ingredients

3 cups idly/dosa batter
1 medium onion finely chopped
1 cup mix veggies (shredded carrot + capsicum + beans)
1 teaspoon ginger grated, optional
1 sprig curry leaves
1 green chili finely chopped
¼ teaspoon turmeric powder
2 tablespoon coriander leaves finely chopped
salt as needed

For Tempering

1 teaspoon mustard seeds
1 teaspoon urad dal
½ teaspoon jeera(cumin) seeds
a pinch hing (asafetida)
oil to grease the skillet

Instructions

Chop the onion, capsicum, beans, coriander leaves. Grate the carrot and ginger. Keep everything ready.
Heat a pan with oil and temper with mustard, urad dal, jeera, and hing. Add the green chiles, ginger & curry leaves.
Next, add onions and saute until the onion turn translucent. Add the grated carrot, beans, and capsicum. Cook for 2-3 minutes till beans turn soft.
Add turmeric powder, red chili powder, coriander leaves, and salt. Saute for a few seconds and switch off.
Transfer the veggies to the batter once it cools down. Mix the batter well.
Heat a kuzhi paniyaram pan/ponganalu skillet and pour oil in each hole. Once the pan gets a little hot, pour some batter into each of the holes.
Add some more oil on the top. Close the lid and cook in low-medium heat.
After a few minutes flip with the help of a butter knife and cook the other side. Vegetable paddu is ready.
Serve hot with coconut, onion or any chutney of your choice.

Notes

Tips & Variations
- For kids replace green chilies with red chili powder.
- Also cook in low-medium heat, if not you will end up having the raw batter in the middle.
- You may use any combination of veggies minced broccoli, cauliflower, cabbage, or greens like methi or drumstick leaves works too.
- Use a skillet that has been seasoned well and used in the past. If not the paniyarams will stick to the skillet.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator. The below calculation is for 1 paniyaram

Nutrition