Veggie paniyaram Recipe
5/5
Veggie Paniyaram is a popular South Indian snack made with fermented dosa batter and mixed vegetables. It is a healthier alternative to deep-fried snacks as it is cooked in a paniyaram pan with minimal oil. The combination of veggies adds flavor, texture, and nutritional value to the paniyarams.
INGREDIENTS
- 1 cup dosa batter
- 1/2 cup finely chopped mixed vegetables (carrots, bell peppers, onions, corn, etc.)
- 1/4 cup finely chopped coriander leaves
- 1 teaspoon grated ginger
- 1 green chili, finely chopped (optional)
- Salt to taste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- A pinch of asafoetida (hing)
- Oil for greasing the paniyaram pan
INSTRUCTIONS
- Heat a small pan and add 1 teaspoon of oil. Add mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until the dal turns golden brown and the seeds start to crackle.
- Add asafoetida, grated ginger, and green chili. Sauté for a few seconds.
- Add the finely chopped vegetables and sauté for 2-3 minutes until they are slightly cooked. Remove from heat and let it cool.
- In a mixing bowl, take dosa batter. Add the sautéed vegetables, chopped coriander leaves, and salt. Mix well to combine.
- Heat the paniyaram pan and grease each cavity with oil.
- Pour a spoonful of the batter into each cavity of the paniyaram pan.
- Cook on medium heat for a few minutes until the bottom side turns golden brown and crispy. Flip the paniyaram using a skewer or spoon and cook the other side until it is cooked through.
- Remove the paniyaram from the pan and repeat the process with the remaining batter.
- Serve hot with chutney or sambar.
TIPS
- Use fermented dosa batter for the best results. If the batter is too thick, add a little water to achieve a pourable consistency.
- You can use any vegetables of your choice. Finely chop them to ensure even cooking.
- Adjust the spice level by adding or reducing the amount of green chili.
- Grease the paniyaram pan well with oil to prevent sticking.
- Cook the paniyarams on medium heat to ensure they are cooked evenly.
- Serve Veggie Paniyarams hot with coconut chutney, tomato chutney, or sambar for a delicious and nutritious snack.
NUTRITION VALUE
- Calories: 100-120
- Carbohydrates: 15-20 grams
- Protein: 2-4 grams
- Fat: 2-4 grams
- Fiber: 2-3 grams
