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Home » Recipes » Kids Lunch Box

Vegetable Paniyaram + Onion Chutney + Orange

May 20, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Vegetable Paniyaram + Onion Chutney + Orange

Disclaimer: I am not a nutritionist or a dietician,  I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #20 - Vegetable Paniyaram + Onion Chutney + Orange

Some kids school lunch box ideas to try…

  1. Spinach Corn Sandwich + Orange + Almonds & Pistachios
  2. Carrot Rice + Cucumber + Fruittellas
  3. Palak Chapati + Jeera Aloo + Orange
  4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
  5. Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki 

Here is what I packed for school lunch…

LUNCH - Vegetable Paniyaram - Here is the detailed Recipe Link

Tried this recipe?Don’t forget to give a ★ rating below
vegetable paniyaram served on a plate with onion chutney on the side

Vegetable Paniyaram

Bhavana Patil
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
4.67 from 6 votes
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Servings: 2
Calories : 18
Course: Breakfast
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 23 minutes

Ingredients
  

Measuring cup (1 cup = 250 ml)

  • 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

  1. 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

Serving: 0gCalories: 18kcalCarbohydrates: 1.5gProtein: 0.4gFat: 1.1gFiber: 0.3gVitamin A: 7250IUVitamin C: 1.9mgCalcium: 54mgIron: 0mg
Keyword paddu, vegetable paniyaram
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK - Onion Chutney - Here is the Recipe Link.

SNACK - Orange - I removed the peel/skin of the orange and packed orange in the lunch box.

Prep Work For The Previous Evening

  1. The idly/dosa batter should be prepared the previous evening and set to ferment overnight.
  2. Chop and grate the veggies for preparing paniyaram the previous evening and refrigerate in an airtight container.
  3. You can prepare onion chutney the previous night. This chutney stays good for 1-2 days when refrigerated.

Notes

  • Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
  • You can increase or decrease quantity based on your child's appetite.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

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  • Veg Hakka Noodles + Guacamole + Corn Chips
  • Aloo Masala Puri + Aamras + Grapes
  • Masala Pasta + Rice Krispies + Apple
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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