Vegetable Paniyaram|Paddu|Ponganalu is a simple breakfast recipe made from idli/dosa batter. This is the perfect way to use up 1 or 2 day old idli/dosa batter, especially if it has turned a little sour.
I know a lot of people who really love paniyaram, and my husband is one of them.Perfect for kids as it has a good dose of vegetables and looks colorful/attractive.
This sunday, I had prepared masala dosa and I had some batter left. So, instead of reusing it, to again make dosa the next day, I ended up making these paniyarams.To make it clear, paniyaram also goes by many other names like paddu, guliyappa, guntapongalu, appam, appe, ponganalu etc.
If you are looking for more breakfast recipes then do check
Ingredients:
- 3 cups Idly/Dosa Batter
- 1 medium Onion , chopped
- 1 cup Mix veggies (shredded carrot + capsicum + beans)
- 1 tsp grated Ginger (optional)
- a sprig Curry leaves
- 1 Green chill ,finely chopped
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 2 tbsp cilantro/coriander leaves ,finely chopped
- Salt – as needed
For Tempering
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/2 tsp jeera/cumin seeds
- a pinch, Hing (asafoetida)
- oil to grease the skillet
How to make Vegetable Paniyaram Step By Step
1.Chop the onion, capsicum, beans, coriander leaves. Grate the carrot and ginger. Keep everything ready.
2. Heat a pan with oil and temper with mustard ,urad dal ,jeera and hing. Add the green chilles , ginger & curry leaves.
3. Add onions and saute until onion turn translucent. Add the grated carrot, beans and capsicum.Cook for 2-3 minutes till beans turn soft.
4.Add turmeric powder, red chilli powder ,coriander leaves and salt. Saute for a few seconds and switch off.
5.Transfer the veggies to the batter once it cools down.Mix the batter well.
6.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.
7.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.
8.Serve hot with coconut ,onion or any chutney of your choice.
Also check my Kids Lunch Box Series Posts
Vegetable Paniyaram + Onion Chutney + Orange
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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
- 3 cups Idly/Dosa Batter
- 1 medium Onion ,finely chopped
- 1 cup Mix veggies (shredded carrot + capsicum + beans)
- 1 tsp grated Ginger (optional)
- 1 sprig Curry leaves
- 1 Green chill ,finely chopped
- 1/4 tsp turmeric powder
- 2 tbsp cilantro/coriander leaves ,finely chopped
- Salt – as needed
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/2 tsp jeera(cumin) seeds
- a pinch Hing (asafoetida)
- oil to grease the skillet
-
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.
1.For kids replace green chillies with red chilli powder.
2.Also cook in low-medium heat, if not you will end up having the raw batter in the middle.
3.You may use any combination of veggies minced broccoli, cauliflower, cabbage or greens like methi or drumstickleaes works too.
4.Use a skillet which 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
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