Homemade veg paniyaram recipe: Paniyaram is a snack made from an idli solution. Which is crisp and soft on the inside like fried fried idli. Paniyaram is the best way to use the remaining idli solution. And it can be made sweet or salty depending on how the solution is made.
To make sweet paniyaram, gud is added to the slurry. And to make salty paniyaram – a mixture of chili, onion, and curry address is roasted and added to the slurry. This recipe combines step-by-step photos with how to make delicious salty masala paniyaram in less than 10 minutes using an appam pan or paniyaram pan.
Nondh – Paniyaram is known as “Kuzhi Paniyaram” in Tamil Nadu, “Paddu” in Karnataka, and “Gunta Ponganalu” in Andhra Pradesh. The recipes below are the same for everyone.
Here is some delicious recipe:
- Stuffed Idli Recipe
- Oats idli recipe
- Idli upma recipe
- Healthy corn flakes mixture recipe
- Rice appe recipe
Suggestions and Variations of homemade veg paniyaram:
- Add 4 cups grated fresh coconut and 2-3 tablespoons grated carrots in it for change.
- If you like the crispness of onions, pour them directly into the uncooked batter.
- Do not add onion to make plain paniyaram.
Taste: Soft from inside and bending from outside
Ways to Serve: Serve Paniyaram with Vegetable Sambar and Coconut Chutney in the morning breakfast or in the lunch boxes can be peaked with Peanut Sauce or Tomato Ketchup.
Homemade veg paniyaram recipe
Ingredients need to make homemade veg paniyaram
- 2 cups idli solution
- 1/2 tsp rye
- 5-7 curry addresses
- 1 medium onion or small onion, finely chopped (about 1/3 cup)
- 1-2 green chilies finely chopped
- 2-3 tablespoons finely chopped coriander leaves
- 1/2 tablespoon oil + for shallow fry
- Salt to taste
Method of making Homemade veg paniyaram
- Follow this recipe and prepare idli batter at home. Alternatively, you can also use readymade solutions from the market.
- Heat 1 / tbsp oil in a small pan on medium heat. Add mustard seeds to it.
- When they start bursting, then add curry address, green chili, and finely chopped onion.
- Fry the onion till it becomes light pink. Stir the gas and allow the mixture to cool at room temperature for a while.
- Take out the idli solution in a large bowl.
- Add the onion mixture, 2-3 tablespoons finely chopped coriander, and salt.
- Nondh – Add salt only if you have not added salt while preparing the solution.
- Mix it well. If the batter is too thick (thicker than the idli solution), then add some water to it to dilute it and mix it well.
- Paniyaram solution should not be as dilute as water like dosa solution.
- Heat an appam pan (ableskiver pan or paniyaram pan) on medium heat.
- Sprinkle a few drops of oil in each circular mold of the pan.
- Pour one spoonful of batter into each mold of the pan (fill only 3/4 of the mold).
- Tie the pan with a lid and cook it on low-medium flame for 2-3 minutes or until the bottom surface becomes lightly golden.
- Remove the lid and flip each paniyaram with a spoon.
- Cook on the other side for about 1 minute till it becomes light golden.
- Remove them with a spoon and keep them on a plate.
- Serve them with tomato ketchup, coconut chutney, and sambar or with tomato ketchup and tea/coffee in the morning breakfast.
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