Vegetable Paniyaram Recipe

Name: Vegetable Paniyaram Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 51 min
Yield: 5 Servings
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 2 Cups Rice; 1/2 Cup Water; 1/2 Cup Sooji (Rava); 1 Unit Onion (Chopped); 1 Inch Ginger (1 inch piece chopped); 1 Tablespoon Coriander Leaves (finely chopped); 1 Teaspoon Cumin Seeds; 1 Teaspoon Red Chilli Flakes; 1 Teaspoon Salt; 1 Teaspoon Mustard Seeds; 1 Tablespoon Chana Dal; 1 Tablespoon Urad Dal; 1/4 Teaspoon Hing (Asafoetida); 2 Units Green Chillies; 10 Units Curry Leaves; 1/2 Cup Vegetables (Carrot Beans Cauliflower); 1 Pinch Baking Soda; 3 Tablespoons Oil

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51 Min

Paniyaram is crispy on the outside and soft and spongy on the inside and usually has some seasoning in the batter. Add half a cup of finely chopped vegetables to the batter, to make a Vegetable Paniyaram.

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Ingredients

5 Servings

MAGGI Masala-ae-Magic

1 Sachet

Rice

2 Cups

Water

0.5 Cup

Sooji/Rava

0.5 Cup

Onion (Finely Chopped)

Ginger (Grated)

1 Inch

Coriander Leaves (Chopped)

1 Tablespoon

Cumin Seeds

1 Teaspoon

Red Chilli Flakes

1 Teaspoon

Salt

1 Teaspoon

Mustard Seeds

1 Teaspoon

Chana Dal

1 Tablespoon

Urad Dal

1 Tablespoon

Hing (Asafoetida)

0.25 Teaspoon

Green Chillies (Chopped)

Coriander Leaves (Chopped)

Vegetables (Carrot, Beans, Finely Chopped)

0.5 Cup

Soda Bicarbonate

1 Pinch

Oil

3 Tablespoons

Nutritional Information

per serving

Carbohydrates

79.86 g

Energy

455.65 kcal

Fats

10.24 g

Protein

9.15 g

per serving

Recipe steps

51 min

15 min

10 min

15 min

1 min

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Recipe steps

51 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

51 min

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Blend well the leftover rice and water in a mixer, add ½ cup of sooji and mix well until there are no lumps and the batter is thick. Keep aside for 10 minutes. Add chopped onion, ginger, coriander leaves, jeera, chilli flakes, salt and mix well.

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51 min

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Heat 2 tablespoons oil and mustard seeds. When it start to splutter, add chana dal, urad dal, asafoetida, green chillies and curry leaves. Sauté for 2 minutes, add the minced vegetables and stir fry for 5 minutes. Add to the above batter. Now, add the soda bicarbonate and mix well.

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Heat a nonstick Paniyaram pan, drop little oil in each hollow. Fill only ¾ of the hollow with the above mixture and allow it to cook until brown and turn around to cook the other side. Sprinkle a pinch of MAGGI Masala-ae-Magic before turning each paniyaram.

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Recipe steps

51 min

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Serve hot with chutney or sauce.

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Vegetable Paniyaram Recipe

Nutritional facts per serving

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Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

See how others cooked it

Let us see your masterpiece

Vegetable Paniyaram Recipe

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

See how others cooked it

Let us see your masterpiece

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