How many calories in Vegetable Kuzhi Paniyaram?

A serving of 8 pieces contains approximately 240 calories, making it an excellent light meal or snack.

Can I make this recipe gluten-free?

Idli batter is naturally gluten-free as it is made from fermented rice and black gram lentils.

Serve them hot with coconut chutney, spicy tomato chutney, or a side of sambar.

Yes, store them in an airtight container in the refrigerator for up to 2 days and reheat in a pan to maintain crispness.

Home / Recipes / south_indian / Vegetable Kuzhi Paniyaram

south_indianEasyveganvegetariangluten freedairy free

RATING

4.4/5(87)

TASTE SCORE

8/10

Savory dosa-batter dumplings cooked in a paniyaram pan with onion, carrot, and herbs.

PREP

10m

COOK

15m

SERVES

1 PCS

57 cal

SERVINGS

METHOD · 3 STEPS

1
Temper the spices and sauté the aromatics
- Heat a small amount of oil in a pan over medium heat.
- Add mustard seeds and urad dal, allowing them to splutter and turn golden.
- Stir in the chopped onion, green chili, ginger, and curry leaves.
- Sauté for 2 minutes until the onions soften.
TIPWait for the mustard seeds to stop popping before adding the onions to ensure the oils are fully released.
Combine the tempering and vegetables with the batter
Fold the sautéed tempering mixture and the grated carrots into the idli batter. Add a pinch of salt if the batter isn't already seasoned, and mix gently until the vegetables are evenly distributed throughout the batter.
3
Cook the paniyarams until golden and crisp
- Heat a paniyaram pan and lightly grease each cavity with a drop of oil.
- Pour the batter into each cavity until three-quarters full.
- Cover and cook for 3 minutes on medium heat until the bottoms are golden.
- Flip each dumpling using a skewer and cook the other side for another 3 minutes.
TIPUse a wooden skewer or a small spoon to flip the paniyarams gently without scratching the pan's surface.

PRO TIPS

4 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly sour batter for a more traditional and tangy flavor profile.
2
Finely grate the carrots to ensure they cook through during the short frying time.
3
If the batter is too thick, add a tablespoon of water to reach a pourable consistency.
4
Add a pinch of baking soda if using fresh batter to get a fluffier texture.

RECIPE VARIATIONS