Vegetable Paniyaram Recipe- Authentic South Indian Savory Pancakes

Last Updated on 3 months by Neha Deshmukh

Vegetable Paniyaram Recipe: Authentic South Indian Savory Pancakes

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And honestly, what’s not to love? Today, I’m sharing one of my all-time favorites – Vegetable Paniyaram! These little savory pancakes are crispy on the outside, fluffy on the inside, and packed with flavor. I first made these for a family get-together and they were a huge hit – everyone kept asking for more! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Paniyaram are more than just a tasty snack; they’re a little piece of South Indian culinary tradition. They’re perfect for breakfast, brunch, or even a satisfying evening snack. Plus, they’re surprisingly easy to make once you get the hang of it. This recipe is packed with fresh veggies, making it a healthy and delicious treat. And who doesn’t love something that’s both comforting and good for you?

Ingredients

Here’s what you’ll need to make these delightful paniyarams:

• ¾ cup Idly Rice
• ¼ cup Raw Rice
• ⅓ cup Urad Dal (Split Black Lentils)
• ¼ teaspoon Fenugreek seeds
• 1 tablespoon Coconut oil
• ¼ teaspoon Mustard seeds
• ¼ teaspoon Cumin seeds
• 1 teaspoon Chana Dal (Split Bengal Gram)
• 3 Green Chillies, chopped (adjust to your spice preference!)
• 3 sprigs Curry leaves
• 1 Onion, chopped
• 1 teaspoon Salt
• ½ cup Shredded Coconut
• 4 sprigs Coriander leaves, chopped
• ⅓ cup Carrots, chopped
• ⅓ cup Beans, chopped
• ⅓ cup Peas
• Vegetable Oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Idly Rice & Urad Dal Ratio: The 3:1 ratio of idly rice to urad dal is key for that perfect fluffy texture. Don’t be tempted to change it too much!
• Vegetable Variations: Traditionally, people use whatever veggies they have on hand. Potatoes, beetroot, and even spinach work beautifully. Feel free to experiment! My grandmother always added a little bit of grated radish for a peppery kick.
• Coconut Oil: Trust me on this one – using coconut oil for tempering is what gives Paniyaram that authentic South Indian flavor. It just elevates the whole dish. You can use other oils, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and soak the idly rice, raw rice, urad dal, and fenugreek seeds together in plenty of water for 6-8 hours. This is important for a smooth batter.
2. Once soaked, grind the ingredients into a smooth batter using the soaking water. You might need to add a little extra water if it’s too thick.
3. Now, the patience part! Ferment the batter for 6-8 hours, or until it’s doubled in size and has a slightly sour aroma. This is what makes the paniyarams light and fluffy. I usually leave mine overnight.
4. While the batter ferments, boil the chopped carrots, beans, and peas until they’re tender. Set them aside to cool.
5. Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds and chana dal and sauté until golden brown.
6. Add the chopped curry leaves, onions, and green chillies. Sauté until the onions soften and turn translucent.
7. Stir in the shredded coconut and coriander leaves. Remove from heat – our tempering is ready!
8. Now, gently combine the fermented batter, boiled vegetables, and the tempering mixture. Don’t overmix!
9. Heat a paniyaram pan (a special pan with little molds) over medium heat. Add a little vegetable oil to each mold.
10. Pour the batter into each mold, filling it about ¾ full. Cook for a few minutes until golden brown on the bottom, then flip and cook the other side until golden brown as well.

Expert Tips

• Batter Consistency: The batter should be slightly thicker than dosa batter. If it’s too runny, the paniyarams will spread out and won’t hold their shape.
• Pan Temperature: Make sure the pan is hot enough before adding the batter. Otherwise, the paniyarams will stick.
• Don’t overcrowd the pan: Cook in batches to ensure even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paniyaram: Simply substitute the coconut oil with any other vegetable oil.
• Gluten-Free: Good news! Paniyaram is naturally gluten-free.
• Spice Level: Adjust the number of green chillies to control the heat. My friend loves to add a pinch of red chilli powder for an extra kick.
• Festival Adaptations: These are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering to the deity.

Serving Suggestions

Serve these hot off the pan with a side of coconut chutney or tomato sauce. They’re also delicious with sambar! A cup of filter coffee completes the experience perfectly.

Storage Instructions

Leftover paniyarams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. However, they’re best enjoyed fresh!

FAQs

1. What is the ideal consistency of the Paniyaram batter?

The batter should be slightly thicker than dosa batter – enough to hold its shape in the molds.

2. Can I use a different type of dal instead of Urad Dal?

While Urad Dal is traditional, you could experiment with Moong Dal, but the texture will be slightly different.

3. How do I prevent the Paniyaram from sticking to the pan?

Ensure the pan is well-heated and oiled before adding the batter.

4. What is the best way to ferment the batter, especially in colder climates?

Place the batter in a warm place, like near a radiator or in an oven with the light on. You can also use a little warm water when grinding the batter to kickstart fermentation.

5. Can I make the batter ahead of time and store it?

Yes, you can! Make the batter and ferment it for the recommended time, then store it in the refrigerator for up to 3 days. You might need to give it a quick stir before using.