Mixed vegetable paniyaram aka ponganalu are a quick and easy to make breakfast/ snack dish made with leftover idli batter. Serve with your favorite chutney for a delicious treat.
We are starting 3rd week of Cooking Carnival today and I chose another very broad category, Vegetables, as my theme. To make it a little more interesting, I’m going to post Snacks that are made with vegetables or that include vegetables under this theme. First up are these ponganalu/ paniyaram with vegetables.
These little pillowy lentil balls are typically made with either dosa or idli batter. They are low fat alternative to deep fried pakoras because they are made in a special pan called paniyaram/ aebleskiver pan. This pan has small cavities and uses much less oil than deep frying. Pan can be bought online or in a well stocked Indian grocery store.
Traditional ponganalu are made with sauteed onions and flavored with ginger and curry leaves. Today’s recipe for mixed vegetable paniyaram has finely chopped veggies added into the batter to add both color and nutrition to the dish. Recipe is inspired from a Telugu cooking show and it seemed like a great way to add veggies to diet.
Main ingredients in Mixed Vegetable Paniyaram:
- Either idli batter or dosa batter can be used. Make sure that the batter is brought to room temperature before adding the veggies.
- Veggies – any and all of your favorite veggies can be added to the batter. If you are concerned that the veggies won’t soften after cooking, then make sure to chop them very fine.
- I added finely chopped green beans, peppers, carrot and onion.
Quick & Easy South Indian Breakfast:
These vegetable ponganalu are very quick and easy to make. It is a delicious 30 minute breakfast or as a quick snack. Simply chop the veggies finely and add them to the idli/ dosa batter. Mix well and cook. Serve with your favorite chutney.
Mixed Vegetable Ponganalu
- 1½ cups Idli or Dosa Batter
- 3 tbsps Green beans, finely chopped
- 3 tbsps Green Pepper, finely chopped
- 3 tbsps Carrot, grated
- 1 Small Onion, finely chopped
- 2 Green chilies, finely chopped
- 1 tsp Ginger, finely grated
- 1 tsp Cumin seeds
- 2 tbsps Cilantro, finely chopped
- To taste Salt
- Combine all the ingredients in a large mixing bowl and mix well. Set aside for 15~20 minutes.
- Heat ponganalu/ paniyaram/aebleskiver pan on medium heat. Once the pan is hot enough, pour about ½tsp oil or ghee in each cavity.
- Pour about 1~2tbsp of the batter in each, cover the pan and cook till the bottom of the paniyaram turn golden brown, 2~3 minutes. Gently flip each paniyaram and cook on the other side until golden, about 2 minutes. Drizzle in a little more oil of ghee if desired while cooking.
- Remove from the pan and serve hot with your favorite chutney.