Thursday, July 7, 2016

Vegetable Kara paniyaram

Paniyaram is a snack that looks like American cake-pops. They are made in special pans called 'kuzhipaniyara kal' . Those pans are the very same as puff pancake pans here.
Mostly the paniyaram batter is made with rice and dal.  We can make many varieties too. Check out my Kaara paniyaramkeerai paniyaram, carrot kuli paniyaram, sweet paniyaramwheat paniyaram,  ragi paniyaram, unniappam, deep fried banana paniyaram . In this I have added many vegetables and it makes it more scrumptious.



Vegetable kaara paniyaram with tomato chutney

Ingredients:
dosa batter - 1 1/2 cup
ravai (sooji / semolina) - 2 tbsp
besan flour - 2 tbsp
baking soda - 1/2 tsp
oil - as per need
carrot, beans, capsicum, cabbage or any combo of vegetables - finely minced together 3/4 cup
To temper:
mustard seed - 1/2 tsp
urad dhal - 1 tsp
sesame oil - 1 tsp
onion - 1/4 (small)
green chilly - 2
cilantro, curry leaf - few leaves.
asafoetida (hing) - a pinch

Method:
Take the dosa batter in a mixing bowl, and add sooji to it.
It is not traditional to add besan flour, but I add it to get golden red paniyaram.
10 minutes before starting to prepare the paniyaram, add the baking soda and mix well. 

In the mean time prepare the tempering.
Heat 1 tbsp oil in a small wok and add mustard seeds. Once they start splutter, add the urad dhal, hing and finely chopped onion, cilantro, curry leaf, chopped chilly and let it get slightly tender. Then goes the chopped vegetables. Cook the vegetables crispy tender. Sprinkle some salt. Add it to the batter and mix well.
Now heat a paniyaram pan and brush some oil in all the holes. Then add 1/2 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Let it get cooked. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can see the paniyaram getting cooked, by the golden color appearing in the edges. Flip using a skewer or fork (I use a spoon and fork). Cook for a minute.  Take out and serve immediately.

Serving suggestion:
Makes a breakfast or snack with tea or dinner or appetizer.
Makes almost 21 paniyaram .
Serve with coconut chutney, Tomato chutney

Note:
Click to read my kaara paniyaram recipe from scratch.
I used left over dosa batter (5 days old) in this recipe (old dosa batter contains lesser urid dal and that's the best for paniyaram).
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram (in a traditional pan).
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first round it may require more oil to fry, but it will take very lesser in the next batches.
Tastes the best when it is very hot.
Sometimes we soak some kara paniyaram in sambar and serve like sambar vadai.

Time taken: around 30 minutes

11 comments:

Suja Manoj said...

Yummy and tempting snack, will try this

Rafeeda AR said...

I don't know why I never made paniyarams despite having a pan at home... the kids would love these... nice of adding vegetables to the batter...

beena stephen said...

Perfect tea time snack. Love it

beena stephen said...

Perfect tea time snack. Love it

Vikis Kitchen said...

Thanks Suja

Vikis Kitchen said...

Thanks Rafee. Do try this and you will be liking it forever.

Vikis Kitchen said...

Thanks Beena

Anonymous said...

Hi viki,

Like the way you explain with all minor details in the recipes.
keep posting.thanks
Sri.

Vikis Kitchen said...

Thanks Sri .

Alboni - Boni's Healthy Twists said...

Yummy paniyaram!!!

Vikis Kitchen said...

Alboni Boni : Thanks dear.