Carrot Paniyaram

Carrot Paniyaram|How to make it?

Carrot Paniyaram : Carrot Paniyaram or Carrot Kuzhi paniyaram is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. Other names for paniyaram are Paddu/Guliyappa/Yeriyappa/ Gunta Ponganalu /appadadde.

How to make Carrot paniyaram with Tomato Chutney?
How to make Carrot paniyaram with Tomato Chutney?

Its been raining all week. Dully, gloomy weather with low lying clouds all day. Wanting to warm up indoors, I was thinking of ways to create a spicy yummy breakfast, to pep up our mood indoors.

What is Paniyaram?

Paniyaram is a staple breakfast in most South Indian homes where I grew up, it is made from left over idli batter which has a tinge of sourness to it making the Paniyarams nice & crispy on the outside while soft on the inside when cooked in the pan specially made for it.

How to make Carrot Paniyaram?

It was the weekend, time to get creative with cooking! What’s better than adding some fresh veggies to start breakfast with? Carrots in paniyaram sounded like a great idea & here I was mixing grated carrots into the pr-prepared Idli batter, to create yummy crispy paniyarams.

Nothing like a healthy balanced diet for your little ones, first thing in the morning. The crispy outside & the soft insides of the carrot paniyaram, make these a yummy breakfast item. If you are someone who enjoys South Indian food, you definitely have a favorite here!

The rains were forgotten once the delicious taste of these Carrot Paniyarams with Tomato Onion Chutney as a dip/side dish starting settling into your taste buds. Give it a try !

Carrot Paniyaram|How to make it?

Carrot Paniyaram|How to make it?

Recipe by Maya Shetty
Course: BREAKFAST, PANIYARAMCuisine: South Indian
0.0 from 0 votes
Servings

servings
Prep time

10

minutes
Cooking time

14

minutes
Calories

182

kcal
Total time

25

minutes

Ingredients

  • 1 bowl Pre-Prepared Idli Batter

  • 10 -12 Baby Carrots grated or blended to a fine paste

  • 1 Onion big (finely sliced)

  • 1 Bell peppers-Red/yellow/orange/green fine sliced

  • For Seasoning
  • 1 tsp Coconut Oil

  • 1 tsp Mustard

  • 1/2 tsp Urad Dhal

  • 1/2 tsp Channa Dhal

  • 5 -6 Green Chilies sliced fine

Directions

  • In a bowl containing the Idli batter add the blended carrot paste .
  • Mix it well so the batter turns a uniform orange all over.
  • To this now add the seasoned mix of urad, channa dhal, mustard and green chilies and mix it well.
  • Now add the finely sliced onion and bell peppers to the same batter and …..
  • mix them all together well, so it forms a nice easy batter to be poured into the moulds in the Paniyaram pan.
  • Pour the batter into the moulds after spraying some cooking oil into them, when cooked on one side gently turn over and cook the other side. Serve hot.
  • It can be eaten as such , as an evening snack.
  • or dipped in chutney as a breakfast item. Here I served it with Tomato Onion chutney just to make it a spicy treat for a cold cold rainy Sunday morning. Enjoy!

Nutrition Facts


  • Amount Per ServingCalories182
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 4g 20%
  • Sodium 888mg 37%
  • Potassium 398mg 12%
  • Total Carbohydrate 34g 12%
    • Dietary Fiber 12g 48%
    • Sugars 17g
  • Protein 2g 4%

  • Vitamin A 276%
  • Vitamin C 46%
  • Calcium 6%
  • Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Listed below are some of my published blog posts using Bell Peppersin my recipes, for your interest :

Sharing  links below for my published recipes using Carrots, for your interest.

Sharing links below to my previously published chutney recipes that can accompany these Carrot paniyarams, for your interest :

Carrot Paniyaram
Carrot Paniyaram

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