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 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 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 Pav Bhaji Dosa, Hariyali Poha, Karnataka Style Mandakki Usli, Spicy Tawa Idli
How to Make Vegetable Paniyaram Recipe
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 on low-medium heat.Â
After a few minutes, flip with the help of a butter knife and cook the other side. Vegetable paddu is ready.
Serve Vegetable kuzhi paniyaram/paddu/gunta ponugulu recipe hot with coconut, onion, or any chutney of your choice.
Also check my Kids Lunch Box Series 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 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.
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 says
nice way to include vegetables for kids breakfast