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…
- Spinach Corn Sandwich + Orange + Almonds & Pistachios
- Carrot Rice + Cucumber + Fruittellas
- Palak Chapati + Jeera Aloo + Orange
- Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
- Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki
Here is what I packed for school lunch…
LUNCH – Vegetable Paniyaram – Here is the deatiled Recipe Link
Vegetable Paniyaram
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
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 grated Ginger (optional)
- 1 sprig Curry leaves
- 1 Green chill ,finely chopped
- 1/4 teaspoon turmeric powder
- 2 tablespoon cilantro/coriander leaves ,finely chopped
- Salt – as needed
For Tempering
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1/2 teaspoon jeera(cumin) seeds
- a pinch Hing (asafoetida)
- 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 chilles , ginger & curry leaves.
- Add onions and saute until onion turn translucent. Add the grated carrot, beans and capsicum.Cook for 2-3 minutes till beans turn soft.
- Add turmeric powder, red chilli 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 little hot, pour some batter in each of the holes.
- Add some more oil on the top. Close the lid and cook in low-medium heat. After few minutes flip with the help of a butter knife and cook the other side. Vegetable Paniyarams are ready.
Notes
- For kids replace green chillies with red chilli 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 which has been seasoned well and used in the past. If not the paniyarams will stick to the skillet.
Nutrition
Calories: 18kcalCarbohydrates: 1.5gProtein: 0.4gFat: 1.1gFiber: 0.3gVitamin A: 7250IUVitamin C: 1.9mgCalcium: 54mg
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight
SNACK – Onion Chutney – Here is the Recipe Link
SNACK – Orange – I removed peel/skin of the orange and packed orange in the lunch box.
Prep Work For The Previous Evening
- The idly/dosa batter should be prepared the previous evening and set to ferment overnight.
- Chop and grate the veggies for preparing paniyaram previous evening and refrigerate in an airtight container.
- You can prepare onion chutney 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.
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