Quick, easy and healthy Mixed Vegetable Kuzhi Paniyaram recipe with step-wise pictures. Make delicious Paniyaram instantly with left over Idli batter!
A few months back I gifted myself a soapstone/maakal paniyaram kal (appe pan) and it has been my most treasured kitchen possessions. I have been adding new additions to my kitchen with cast iron pans, earthen ware utensils and I was looking for a perfect soapstone or maakal kitchen accessory since long. I visited the godown of Prithvimaya in Bangalore and when I saw this paniyara kal, I just couldn’t stop myself from buying it. It was pre-seasoned and quite heavy, price-wise it was better than all the other online portals I had looked at. Without second thoughts, I got it home. You should experience the taste of these Vegetable Kuzhi Paniyaram to see how great this is, compared to the nonstick stuff. By the way, this is not sponsored, I paid for it with my own money 🙂
I have been planning on sharing this recipe of Vegetable Kuzhi Paniyaram ever since I got the pan, but this has been a year where nothing has gone as per my plan. So I figured better late than never and I thought of making a quick post on an impulse, rather than waiting for the occasion. If you are not familiar with Kuzhi Paniyaram (Kuzhi is ‘hole’ as in batter is poured into a hole), it is also called as Paddu in Kannada, Pongadalu in Telugu. Read on to know more about how I maintain the soapstone and how it is better than the modern utensils in our kitchen.
Soapstone is a natural stone, carved to make utensils/storage containers. It is cooling in nature and so, is naturally much better. It is necessary to season the soapstone utensils before using them. There are a lot of video tutorials available online, but it is a simple process involving turmeric and castor oil. It takes about 10-12 days, so if you cant wait and are restless like me, get the pre-seasoned pan. I just store it in a cool place wrapped in newspapers. When it is needed, I brush it with oil and heat it on low flame. If it is too hot or if the temperature drastically increases, soapstone may crack. The best part is that it retains heat so well and after the initial heating time, cooking is super-fast. It just took me 15 mins to make a two batches of Vegetable Kuzhi Paniyaram, thanks to this soapstone pan.
I like the instant version of Vegetable Kuzhi Paniyaram – it is quick to make with left over idli batter. The last few cups of idli batter might not always yield soft idlis but make for a great uthappam or paniyaram/paddu. I added sautéed mixed veggies along with onions into the leftover idli batter and it turned so flavorful when paniyarams were made. Having made these in the soapstone pan, they were really crispy outside and soft inside. Try out the recipe below!
How to make Vegetable Kuzhi Paniyaram | Instant Paniyaram with Idli Batter –
Detailed step-wise picture recipe of making Vegetable Paniyaram | Instant Paniyaram with Idli Batter –
1. In a pan heat oil. Add mustard seeds, chana dal, urad dal and fry until golden brown. Add asafoetida at the end.
2. Next add finely chopped green chillies and curry leaves, fry for a minute.
3. Add finely chopped onions and fry until translucent.
4. Add grated carrots and finely chopped French beans. Add salt as needed and cook for 4-5 mins on low heat.
5. Let the mixture completely cool down.
6. Add it to the leftover Idli batter along with grated coconut.
7. Mix well and the batter should not be too thick but not thin either.
8. Meanwhile, heat the paniyaram pan on low flame and drizzle oil in each of the holes. Grease the oil around.
9. Once the pan is hot, pour a small ladle of the batter into each hole in the pan. Drizzle few drops of oil around.
10. Cover it with a lid and cook on low flame for 2-3 mins.
11. Once the edges look cooked, it is time to turn the paniyaram around.
11. Use a paniyaram skewer (which has pointy end on one side and small tip to loosen the edges on the other side) and loosen the edges.
12. Gently turn the paniyaram around using the pointy end of the skewer. Cook for a minute and remove from heat. Repeat this with rest of the batter.
13. Serve hot with chutney of your choice. I served it with Roasted Peanut Tomato Chutney.
- Check the recipe for easiest Idli batter recipe here.
- Adjust the ratio of vegetables to idli batter as per preference. And use any vegetables as per availability.
- Slow cooking the paniyaram results in crispy outside and soft inside.
- If you don’t have a skewer, use a small spoon to loosen the edges and turn the paniyaram to other side.
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