South Indian Paniyaram Recipe - 3 types - Classic, Carrot & Spinach
Here is simple and quick paniyaram recipe with leftover idli/dosa batter with two variations along with carrots and spinach which can be made for a quick breakfast or packed into a lunch box along with a chutney.
Paniyaram can be a handy recipe when you want to use the leftover idli-dosa batter when the batter starts to become sour. Whenever you are in a hurry then you can just add salt, few vegetables like grated carrots and spinach make a nutritious paniyaram and serve it along with idli podi or chutney.
Kuzhi Paniyaram Recipe is great for kids lunch box. You can add ghee instead of oil, if you are making it for your kids, they would love it. The recipe calls only for idli/dosa batter to be readily available and all you have to do is to add a few spices and vegetables and voila it is ready.
If you like this recipe, here are a few more Paniyaram Recipes
- 3 cups Idli Dosa Batter
- 2 cups Carrots (Gajjar) , grated
- 2 cups Spinach , finely chopped
- Salt , to taste Classic Paniyaram Masala
- 2 teaspoons Mustard seeds
- 4 Green Chillies , finely chopped
- 2 cups Pearl onions (Sambar Onions) , finely chopped
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- Sunflower Oil , for shallow frying
How to make South Indian Paniyaram Recipe - 3 types - Classic, Carrot & Spinach
To begin making Paniyaram With Idli/Dosa Batter Recipe, prep all the ingredients and keep them ready.
Have the dosa batter ready - it's the classic dosa batter from idli rice and urad dal, soaked ground and fermented.
My next step is to prep all 3 variants and add to the batter and make paniyarams in a paniyaram pan.
First to cook the carrots, heat oil in over medium heat in a pan; add the carrots and saute until the carrots turn soft. Turn off the heat and allow the carrots to cool. Don't add any salt as yet, as the dosa batter has a little salt.
Next cook the spinach; heat oil over medium heat in a pan; add the spinach and saute until the spinach wilts completely and once done, turn off the heat and keep aside to cool.
Once cooled, add the carrots to the Mixer Grinder along with 1 cup of the dosa batter, pinch of salt and blend to make a smooth batter. The reason I am blending with the batter is, I don’t have to add any additional water to the batter for grinding.
Next for the spinach, add the spinach to the Mixer Grinder along with 1 cup of the dosa batter, pinch of salt and blend to make a smooth batter.
Keep both batters aside.
The next step is to make spicy masala which will go into all three batters.
Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the curry leaves, green chillies and chopped onion. Saute until the onion softens and turns lightly golden brown.
Once done, turn off the heat.
Divide this into 3 portions and add into the 3 batters (plain, carrot and spinach). Check the salt if required and add to taste.
The final step is to cook the paniyarams.
Add oil into each of the cavities. Spoon the batters into the cavity . Cover with a lid and steam until the top gets cooked.
Once the top is steamed, open the lid and flip the paniyam and cook on the other side until golden and lightly crisp.
Transfer the paniyaram to a serving bow and serve it along with chutney for a hearty breakfast or even a snack.
And this chutney is super simple to make - fresh grated coconut, along with a handful of almonds, a couple of green chillies, an inch piece ginger, salt and lemon. Blend using the Mixer Grinder and voila your chutney is ready in two minutes.
And one small tip, if your coconut is cold or frozen, use warm water for grinding this chutney, you get the perfect texture.