Vegetable Paniyaram is a South Indian breakfast recipe made from idli/dosa batter and known as kuzhi Paniyaram in Tamil, Paddu in Kannada, and Gunta Ponugulu in Telugu. 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 many people who absolutely love paniyaram, and my husband is one of them. Perfect for kids as it has a good dose of vegetables and looks colorful and attractive. They are crispy on the outside and soft and fluffy on the inside.
This Sunday, I 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. You may also like my instant rava paddu recipe.
If you are looking for more Indian breakfast recipes then do check paneer uttapam, hariyali poha, spicy tawa idli, and besan chilla.
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How to Make Vegetable Paniyaram Recipe
Chop the onion, capsicum, green beans, and coriander leaves. Grate the carrot and ginger. Set everything aside.
Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, and hing for tempering. Once they splutter, add green chilies, ginger, and curry leaves. Saute for another 30 seconds.
Next, add the onions and sauté until they turn translucent. Then, add the grated carrot, beans, and capsicum. Cook for 2-3 minutes until the beans soften.
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 some 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 on low-medium heat.
After a few minutes, flip with the help of a butter knife and cook the other side. Vegetable paddu is ready.
Serving Suggestions
Serve vegetable kuzhi paniyaram hot with red coconut chutney, onion chutney, or any chutney of your choice. You can also serve it with cucumber raita.
Also, check my Kids Lunch Box Recipe posts
Vegetable Paniyaram + Onion Chutney + Orange
Tips & Variations
- For kids, replace green chilies with red chili powder.
- Also, cook in low-medium heat, if not, you will have the raw batter in the middle.
- You may use any combination of veggies, minced broccoli, cauliflower, cabbage, or greens like methi or drumstick leaves work too.
- Use a skillet that has been seasoned well and used in the past. If not, the paniyarams will stick to the skillet.
More Indian Breakfast Recipes
Vegetable Paniyaram
Ingredients
- 3 cups idli/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 tablespoons 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 oil in a pan and add mustard seeds, urad dal, cumin seeds, and hing for tempering. Once they splutter, add green chilies, ginger, and curry leaves. Saute for another 30 seconds.
- 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.
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.
Nutrition
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Anonymous
nice way to include vegetables for kids breakfast