20171114_192728
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3-4 Servings ~ 45 minutes
  • 4 Cups Left Over Dosa Batter
  • 1 Medium Onion - Finely Chopped
  • 1 medium Carrot - Thinly Grated
  • 8-10 French Beans - Finely Chopped
  • 1 Small Capsicum - Finely Chopped
  • 2-3 Green Chillies
  • 2 -3 Tsp Bengal Gram / Channa Dal
  • 1 Tsp Mustard Seeds
  • 6-8 Curry Leaves
  • ¼ Cup Fresh Coriander leaves
  • 4-5 Tbsp of Oil

Spicy Veggies Paniyaram

In my Spicy Paniyaram posted before, I had mentioned that we can make it with other veggies too … here is another healthy and tasty version of the popular South Indian breakfast / tiffin item.

Today I have prepared it by adding carrots, beans, capsicum along with onions and seasonings to the dosa batter.

Since my son loves this, I always make some extra dosa batter. I have never tried it with Idli batter, though I know people make it from it too. Here goes the recipe of this 😋 yummy dish…

Method:

Finely chop, the onions, green chillies, corinader leaves and curry leaves.
Heat oil in a pan, add mustard seeds and allow spluttering.
Add Bengal Gram / Channa dal and allow to change colour.
Add the onions, beans, capsicum, green chillies, curry leaves and lastly the grated carrots. Stir fry for 2-3 minutes on medium heat.
Mix this to the Dosa batter along with coriander leaves.
Heat a non-stick Paniyaram mould on low flame and grease it slightly with oil.
Pour the batter into the moulds.
– ‎When the lower side is cooked, it starts to leave the sides. Turn it slowly and cook on the other side too.
– ‎Once both the sides are golden brown remove the Paniyarams.
Repeat with the remaining batter.
Serve hot with Coconut Chutney.

Note:

Only Onion can be used instead. Do increase the quantity. For the above recipe you will require the same amount of finely chopped onion.
Instead of the veggies equal quantities of cabbage and onions can also be used.
You can also add Methi leaves or Dill leaves instead of the coriander leaves.

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