Masala Kuzhi paniyaram with leftover idli dosa batter and vegetables added to make it colourful and healthy. Spice powders added for making it extra delicious.
I love kuzhi paniyarams a lot😍. At my mom’s place, sweet paniyaram and kara paniyaram will be in the regular menu. We don’t eat it with any side dish, we have it as such. At my in-laws place, kuzhipaniyaram is not considered as breakfast or dinner, just they have it for snack. And very rarely. So same with Vj, he can take it as snack but not as a meal. So I don’t make that often, otherwise I end up in overeating. I love my mom’s paniyarams a lot and miss it.
At times we make kuzhi paniyaram with leftover idli dosa batter too. It’s often known as pulicha mavu paniyaram. But these days since we have refrigerator, its not pulicha maavu paniyaram, its just left over batter paniyaram. When we grind idli dosa batter, unlike our childhood days where mom used to grind and use it within a day,we all grind for a week and reserve the batter in fridge for quick fix of breakfast and dinner.

Kuzhi paniyaram recipe

So each day we can make idli, so we make idli for two times the rest will be made as plain dosa and onion uthappam mostly which are aj and Vj’s favorite. I make uthappam in kadai at times, podi dosai and paniyaram with leftover idli dosa batter. I make just by adding finely chopped onion, curry leaves, ginger, green chilli.
I have already clicked that and kept. Its been 2 years😜, but somehow did not posted. I saw this vegetable kuzhi paniyaram while I was browsing twitter. Loved the idea of adding vegetables and thought will make it for breakfast. I added the vegetables that would be suitable for this, but its purely the choice of your favorites or availability. Check out notes section for more tips.

Masala paniyaram recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast/ snack
Prep Time: 10 mins | Cook time:15 mins | Makes: 18 | Author: Raks anand

Click here for cup measurements

Masala Kuzhi paniyaram with leftover idli dosa batter and vegetables added to make it colourful and healthy. Spice powders added for making it extra delicious.
masala paniyaram recipe

Ingredients

Idli dosa batter – 3 cups
Vegetables, mixed – 1/2 cup
Onion – 1
Green chilli – 1
Ginger, finely chopped – 2 tsp
Turmeric- 1/4 tsp
Red chilli powder – 1/2 tsp
Salt – As needed
To temper
Oil – 2 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Curry leaves- a sprig
Asafoetida – 1/8 tsp

Method

Finely chop vegetables – I used 1/2 of a small carrot, 2 beans, 1/4 of a capsicum. Keep all the ingredients ready and temper in a kadai with mustard, urad dal, curry leaves and asafoetida.
Add the vegetables. Sprinkle required salt and stir fry for 2 mins in medium or low flame.
Mix the vegetables with batter and add turmeric, red chilli powder. Mix well.
Heat paniyaram pan, grease with few drops of oil and pour the batter, in each shallow. Cook covered for 1 minute in medium flame. Flip and cook until golden on both sides.

Notes

If you are adding just carrot, you can add as such too.
Adding green chilli is purely optional, I like spicy bite of chilli here and there. If kids are eating skip it.
If the batter is not sour, you can add tomatoes too.
You can add finely chopped coriander leaves to the batter. Gives nice flavour.
You can add any left over poriyals too to the batter and make for snack.
Depending on the oil you add, it will turn from cripy to soft. More oil crispy, less- soft.

Step by step pictures

Finely chop vegetables – I used 1/2 of a small carrot, 2 beans, 1/4 of a capsicum. Keep all the ingredients ready and temper in a kadai with mustard, urad dal, curry leaves and asafoetida.
Add the vegetables. Sprinkle required salt and stir fry for 2 mins in medium or low flame.
Mix the vegetables with batter and add turmeric, red chilli powder. Mix well.
Heat paniyaram pan, grease with few drops of oil and pour the batter, in each shallow. Cook covered for 1 minute in medium flame. Flip and cook until golden on both sides.