Vegetable Paniyaram

Me and my brother used to visit my aunt in Vaniyambadi(Tamilnadu) for our summer vacations. It’s a very small village and those were the times when all the people in a village gather at a common place to watch the public tv. Oh man, how the times have changed! 😀 There was an old woman who lived at the street next to my aunt’s. She sells these delicious kuzhi paniyarams(I thought it’s called ‘Puli paniyaram’ for many years :-D). My cousin used to take me there. That is the first time I saw and tasted paniyaram and immediately became fond of it. After then, I used to keep pestering my cousin to take me there and buy me paniyarams 😛 Even after that we get to eat paniyarams only when we visit our native. Only after marriage, I started making paniyarams myself. So, this is my paniyaram story 😀 It brought back memories from all those good-old days.

Enough with my rambling, let’s see how to make these vegetable paniyarams. It’s common to make paniyarams with leftover dosa batter. But the batter prepared specifically for paniyarams are much fluffier and porous. You can definitely see a difference in texture and taste with the paniyarams prepared with both batters.

Ingredients

Servings : 6-8Prep time: 15 mins Cook time: 25 mins

For the Batter:

Idli rice1 cup
Raw rice1 cup
Urad dal1/2
Fenugreek seeds1 tsp
Salt2 tsp
WaterAs required

For tempering :

Carrots (Finely chopped)1/2 cup
Potato (Finely chopped)1/2 cup
Frozen peas1/4 cup
Onions (Finely chopped)3/4 cup
Green chillies(Finely chopped)2
Ginger(Finely chopped)1 tsp
Curry leaves10
Coriander leaves1/4 cup
Salt1/2 tsp
Mustard1 tsp
Bengal gram1 tbsp
Split urad dal1 tbsp
Asofetida1/4 tsp
Cumin seeds1 tsp
Oil 1/4 cup

Method

  • Soak the rice and urad dal separately for at least 4-5 hours and grind them to idli/dosa batter consistency.
  • Let them ferment overnight in a warm place.
  • When the batter is ready, chop all the veggies mentioned under ‘for tempering’ table.
  • Heat oil in a pan followed by mustard, bengal gram, split black gram, cumin seeds and asofetida. Fry till the pulses turn golden brown.
  • Now add the finely chopped curry leaves, onions, green chillies and ginger. Fry till the onions are cooked.
  • Then add the chopped carrots, potatoes and green peas. Cover and cook until the veggies are cooked through.
  • Let the mixture cool down and then mix them in the batter along with chopped coriander leaves.
  • Heat a paniyaram pan (mine is an Aebleskiver that I got in US) and add oil generously in each hole.
  • Pour the batter in each hole until they are full. Cover and cook for 2-3 mins until the paniyarams are 2/3rd cooked.
  • Turn the paniyarams over using a spoon or a paniyaram stick and cook for another 1-2 mins until they are fully cooked and crisp.
  • Serve hot with chutney of your choice and feast on 🙂

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