Vegetable Paniyaram
Paniyaram is a popular South Indian snack or breakfast dish that is made from a fermented batter. It is a type of dumpling or fritter that is typically prepared in a special pan called a "paniyaram pan" or "appe pan."
Servings: 2
Calories: 257kcal
Equipment
- Paniyaram pan (also called appe pan)
Ingredients
- 2 cups dosa batter
- 1 small onion (finely chopped)
- ½ bell pepper (finely chopped)
- 1 small carrot (peeled and grated)
- 1 tablespoon oil (plus extra to make the paniyaram)
- 1 teaspoon ginger (minced)
- 1-2 green chili (finely chopped), adjust as per taste
- 1 sprig curry leaves (finely chopped)
- ¼ cup cilantro (finely chopped)
- ¾-1 teaspoon salt (adjust as per taste)
Spices:
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal (optional)
- ½ teaspoon asafoetida (hing)
Instructions
- Remove the dosa batter from the refrigerator and let it sit on the counter for at least 15-20 minutes.
- Finely chop the onion and bell pepper. Peel and grate the carrot. Peel and mince the ginger, and finely chop the chili pepper and curry leaves.
Make the tempering and batter:
- Take a frying pan and heat the oil. Add the mustard seeds and let them splutter. Next, add cumin seeds, urad dal, and hing.
- Add ginger, green chili, and curry leaves. Saute for about a minute.
- Next, add the vegetables - onion, carrot, and bell peppers. Mix well and saute for 2-3 minutes or until they begin to soften.
- Turn off the heat and let the mixture cool down slightly.
- Add this tempering to the dosa batter, along with cilantro and salt. Mix well.
Make the paniyaram:
- Place the paniyaram pan (appe pan) on medium heat. Pour a small amount of oil into the appe pan cavities.
- Pour the batter into each cavity. Let it cook on medium-low heat for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Do not cover when cooking.
- Serve hot with chutney.
Notes
Do not cover the appe pan while cooking as this will trap the moisture in the batter, which will make the paniyarams dense. Also, leaving the pan uncovered will give a crispier and crunchier outer layer of the paniyaram while keeping the center soft and airy.
Cook them on low-medium heat and not high heat. This will ensure that they are cooked completely without getting burnt.
You can use a variety of vegetables in the batter. Grated cauliflower, broccoli, cabbage, etc., are a great choice. You can also add finely chopped greens like spinach or moringa leaves.
Nutrition
Calories: 257kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1068mg | Potassium: 308mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5290IU | Vitamin C: 66mg | Calcium: 39mg | Iron: 6mg