Vegetable Paniyaram

Veg paniyaram serve on a plate with a bowl of chutney

Vegetable Paniyaram is a very easy, quick, and tasty breakfast recipe from South India. It can also be enjoyed as a filling snack or packed in the lunch box.

Course Appetizer, Breakfast, Snack

Cuisine Indian, South Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings paniyarams

Calories 25kcal

Author Vandana Chauhan

Equipment

Paniyaram maker

Ingredients

1 cup semolina
0.5 cup plant-based/ dairy yogurt optional but recommended
0.5 cup finely chopped red onion
0.25 cup finely chopped carrot
0.25 cup finely chopped cabbage
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies adjust as per taste
0.25 cup chopped coriander leaves
6 chopped curry leaves
0.5 teaspoon baking soda
0.5 teaspoon ground black pepper adjust as per taste
Salt as per taste
Cooking oil to grease the pan
1.25 cups Water adjust to get pancake batter-like consistency

Instructions

Mix semolina, yogurt, salt, and pepper in a bowl. Add around 1 cup of water, mix and keep aside for around 10 minutes.
After 10 minutes, semolina will soak most of the water so add more water to get a pancake like consistency.
Add baking soda and mix.
Next, add all the vegetables and mix again.
Grease a paniyaram pan with little oil and pour some batter in the paniyaram moulds. Cover the pan and cook for around 3-4 minutes on medium flame or until the top part of paniyaram becomes dry and the bottom turns golden brown. Flip them over, cover the pan again, and cook the other side for around 2-3 minutes.
Take out in a bowl and enjoy with your favorite dipping sauce.

Notes

You can use any vegetable of your choice in this recipe. Just make sure to use the vegetables that get cooked quickly.

Instead of paniyaram maker, Aebleskiver pan can be used too to make this dish.

Nutrition