Paniyaram – is an easy south indian breakfast dish made with idli dosa batter and mixed veggies, shallow fried into little dumplings. You can also use Ragi batter or other millet batter to make it more nutritious and gluten free. Traditionally its made from scratch… using equal parts of raw rice and boiled rice soaked with urad for few hours… then that ground batter (with no fermentation) is used to make paniyarams…But we resort to short cut method using leftover idli dosa batter for this recipe.
Vegetable Paniyaram is a South Indian breakfast dish made with idli dosa batter and mixed veggies. You can use a lot of options when it comes to vegetable depending on availability and like dislikes. In this recipe we are trying various new veggies to give it a little twist both in taste and colour.
You can also try our Jowar Palak Appe
Lets come over to our recipe…It hardly takes 20-25 mins to get ready.
INGREDIENTS
Main Ingredients
- 3 cups Idli Dosa Batter/Ragi Dosa Batter
- 1 Big beetroot juice
Ingredients to temper
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Split black gram
- 1/2 teaspoon Cumin seeds
- 5 each Curry leaves minced
- 1/4 teaspoon Asafoetida
Ingredients to saute
- 1/4 cup Onion chopped
- 2 each Green chilli minced
- 1/2 cup Carrot, Beans, Broccoli, Peas, Cabbage any mixed veggie of choice
- 1/4 cup Leafy greens (In this recipe we have used palak) chopped
- 1 teaspoon Ginger minced
- 1 tablespoon Grated Coconut
- 1/4 teaspoon Salt just for the veggies
- 2 tablespoons Oil for making the paniyaram
METHOD OF COOKING
- Heat oil in a pan and temper with mustard, split black gram, cumin, asafoetida and curry leaves.
- Saute the minced veggies. Onion, green chilli, ginger, carrots, Peas, Broccoli, leafy greens along with tiny bit of salt. Add in the turmeric powder too.
- Grate beetroot and extract juice from it by hand itself. Now add this juice and beetroot to the batter.
- Also add sautéed veggies to the batter and give it quick mix to combine everything.
- Heat the paniyaram pan and pour few drops of oil in each dent / kuzhi. Pour in about 2 tablespoons of batter in each.
- Cover and cook of 5 minutes over medium flame.
- Now flip to the other side and cook for another 4 to 5 minutes or until it gets crispy on the outside.
- Once done, remove and serve with chutney. Your Colorful Paniyarams are ready to serve.
TIPS
- Sauteed veggie style taste better than raw veggies.
- Use cast iron pan to make it more nutritious.
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