Vegetable masala paniyaram
5/5
Vegetable masala paniyaram is a South Indian dish made with fermented rice and lentil batter, mixed with a variety of finely chopped vegetables and spices. It is cooked in a special paniyaram pan, which gives it a unique round shape and crispy texture on the outside.
INGREDIENTS
For the batter:
- 1 cup dosa batter (fermented rice and lentil batter)
- 1/2 cup finely chopped onions
- 1/2 cup grated carrots
- 1/4 cup finely chopped bell peppers (capsicum)
- 1/4 cup finely chopped tomatoes
- 2 tablespoons chopped coriander leaves
- 1 teaspoon ginger paste
- 1 teaspoon finely chopped green chili (adjust according to your spice preference)
- Salt to taste
For tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
INSTRUCTIONS
- In a mixing bowl, add the dosa batter and all the chopped vegetables (onions, carrots, bell peppers, tomatoes).
- Add ginger paste, green chili, chopped coriander leaves, and salt to the batter.
- Mix well until all the ingredients are combined evenly.
- Heat oil in a small pan and add mustard seeds.
- Once the mustard seeds start spluttering, add cumin seeds and asafoetida. Let them crackle for a few seconds.
- Pour the tempering over the batter mixture and mix everything together.
- Heat a paniyaram pan or appe pan and lightly grease the cavities with oil.
- Pour a spoonful of batter into each cavity of the pan, filling them up to about 3/4th of the way.
- Cover the pan with a lid and cook on medium-low heat for 3-4 minutes, or until the bottom side turns golden brown and crispy.
- Flip the paniyarams using a spoon or skewer and cook the other side for another 2-3 minutes.
- Remove the paniyarams from the pan and repeat the process with the remaining batter.
- Serve the vegetable masala paniyarams hot with coconut chutney or any other chutney of your choice.
TIPS
- You can add other vegetables like grated zucchini, finely chopped spinach, or corn kernels for variation.
- Adjust the spice level according to your taste preference by adding more or fewer green chilies.
- Ensure that the pan is well-heated before pouring the batter to get the perfect texture.
- Flip the paniyarams only after the bottom side is cooked and crispy to prevent sticking.
- You can also add a pinch of baking soda or eno fruit salt to the batter to make the paniyarams fluffy.
- Serve the vegetable masala paniyarams immediately for the best taste and texture.
NUTRITION VALUE
Vegetable masala paniyaram is a nutritious and wholesome dish. It provides a good amount of fiber, vitamins, and minerals from the vegetables. The fermented dosa batter adds probiotics, which are beneficial for gut health. This dish is low in calories and can be a healthy option for breakfast or as a snack.
