Vegetable Paniyaram is a South Indian breakfast recipe made from leftover idli/dosa batter. It is known as Kuzhi Paniyaram in Tamil, Paddu in Kannada, Gunta Ponganalu in Telugu
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 23 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian, South Indian
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)
- 1/4 teaspoon turmeric powder
- 2 tablespoons coriander leaves (finely chopped)
- salt (as needed)
For Tempering
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1/2 teaspoon jeera(cumin) seeds
- a pinch hing (asafetida)
- oil (to grease the skillet)
Method
- 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.
- Serve hot with coconut, onion or any chutney of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.