Vegetable Paniyaram Recipe – Easy Indian Savory Pancakes

Last Updated on 2 months by Neha Deshmukh

Vegetable Paniyaram Recipe – Easy Indian Savory Pancakes

Introduction

Oh, Paniyaram! These little savory pancakes are a huge hit in my house. They’re perfect for a quick breakfast, a satisfying snack, or even as part of a festive spread. I remember the first time I made these – I was a little intimidated by the special pan, but honestly, they’re surprisingly easy! And the best part? You can sneak in a ton of veggies, making it a win-win for everyone. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Paniyaram recipe is a fantastic way to enjoy a classic South Indian snack. It’s quick, customizable, and incredibly flavorful. Plus, it’s a brilliant way to use up leftover vegetables. They’re wonderfully crispy on the outside and soft on the inside – a texture combination I absolutely adore.

Ingredients

• 3 cups idli dosa batter
• 1 cup mixed vegetables (carrot, beans, capsicum) – roughly chopped
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 2 teaspoon ginger, grated
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon red chilli powder (adjust to taste)
• Salt to taste
• 2 teaspoon oil (plus more for greasing the pan)
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves
• A pinch of asafoetida (hing) – about ¼ teaspoon

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the idli/dosa batter. You can make your own (which is amazing, if you have the time!), or use a good quality store-bought version. I often use store-bought when I’m short on time, and it works perfectly.

Feel free to get creative with the vegetables! Traditionally, you’ll find carrots, beans, and peas, but I love adding finely chopped capsicum, zucchini, or even sweet corn. It’s a great way to use whatever you have on hand.

And don’t underestimate the power of asafoetida (hing)! It adds a unique, savory depth to the Paniyaram. It might smell a little pungent on its own, but trust me, it transforms the flavor. A little goes a long way!

Step-By-Step Instructions

1. First things first, let’s prep the veggies. Finely chop your carrot, beans, capsicum, onion, green chilli, and ginger. The smaller the pieces, the better they’ll cook through.
2. Now, heat the oil in a kadai (a deep frying pan). Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal and curry leaves to the hot oil. Sauté for a few seconds until the dal turns golden brown and fragrant.
4. Toss in the chopped vegetables and sauté for about 2 minutes with a pinch of salt. This helps soften them slightly.
5. Time to combine! Add the sautéed vegetables to the idli dosa batter. Mix in the turmeric powder, red chilli powder, and salt. Stir well to ensure everything is evenly distributed.
6. Grease your paniyaram/appe pan generously with oil. This is crucial to prevent sticking.
7. Pour the batter into each mold of the pan, filling them about ¾ full.
8. Cover the pan and cook on medium heat for about 1 minute. You’ll notice the Paniyaram start to puff up.
9. Carefully flip the Paniyaram using a skewer or a thin spatula. Cook for another 1-2 minutes, or until golden brown and crispy.
10. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. Cook in batches if necessary.
• The batter consistency should be similar to that of idli batter – not too thick, not too runny. If it’s too thick, add a little water.
• Keep the heat on medium. Too high, and the Paniyaram will burn on the outside before cooking through.
• A well-seasoned paniyaram pan is your best friend!

Variations

• Vegan Adaptation: Simply ensure your idli dosa batter is vegan (made without yogurt).
• Gluten-Free Confirmation: Idli and dosa batter are naturally gluten-free, making this recipe perfect for those with gluten sensitivities.
• Spice Level Adjustment: My family loves a little kick, so I usually add a full teaspoon of red chilli powder. But feel free to reduce it or omit it altogether if you prefer milder flavors.
• Festival Adaptations: These are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering to the deity. You can shape them into small rounds to resemble modaks (sweet dumplings).

Serving Suggestions

Paniyaram is best enjoyed hot and fresh! They’re delicious on their own, but even better with a side of coconut chutney or sambar. A dollop of yogurt also works wonderfully.

Storage Instructions

Paniyaram are best eaten immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat them in a pan or oven to restore some of their crispiness.

FAQs

What is Paniyaram/Appe?

Paniyaram (also known as Appe) are small, round, savory pancakes made from fermented rice and lentil batter. They’re a popular snack in South India, particularly in Tamil Nadu and Karnataka.

Can I use store-bought idli batter?

Absolutely! Store-bought idli batter is a convenient option, especially if you don’t have time to make your own. Just make sure it’s fresh and has a good consistency.

What vegetables work best in Paniyaram?

Carrots, beans, capsicum, peas, and onions are classic choices. But feel free to experiment with other vegetables like zucchini, sweet corn, or even potatoes.

How do I get the Paniyaram crispy?

Make sure the pan is well-greased and the heat is on medium. Don’t overcrowd the pan, and allow the Paniyaram to cook until golden brown on both sides.

Can I make Paniyaram in a regular pan if I don’t have a Paniyaram pan?

You can try! Use a non-stick pan and make small, round pancakes. They won’t have the same shape as traditional Paniyaram, but they’ll still be delicious.