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5 mins Dalia Vegetable Paniyaram Recipe

Soft, fluffy and vegetable-packed paniyaram made with soaked dalia and gram flour. This easy breakfast recipe uses very little oil and is perfect for kids' tiffin or a quick family breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 4 hours
Total Time 15 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dalia broken wheat, soaked overnight or for 3–4 hours
  • 1 green chilli
  • 1- inch piece ginger
  • ½ teaspoon cumin seeds
  • Salt to taste
  • Water as required
  • ½ cup gram flour besan
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped carrot
  • 3 tablespoons finely chopped tomato
  • 3 tablespoons finely chopped capsicum
  • Coriander leaves finely chopped
  • 1 boiled potato mashed
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon oregano
  • ½ teaspoon garam masala
  • ¼ teaspoon baking soda
  • Juice of ½ lemon
  • Oil for greasing and cooking

Equipment

  • 1 appe pan

Method

  1. Blend soaked dalia with green chilli, ginger, cumin seeds, salt, and a little water until smooth.
  2. Add sifted gram flour and mix well.
  3. Add onion, carrot, tomato, capsicum, coriander, mashed potato, turmeric, red chilli powder, oregano, and garam masala. Mix well.
  4. Add baking soda and lemon juice just before cooking and mix gently.
  5. Heat and lightly grease an appe pan.
  6. Add about 1 tablespoon batter to each cavity without overfilling.
  7. Cover and cook for 2–3 minutes.
  8. Lightly brush the tops with oil, flip, and cook for another 2 minutes without covering.
  9. Serve warm with chutney or yogurt.

Notes

  • Use medium heat for even cooking.
  • Add the leavening ingredients just before cooking.
  • For children, adjust chilli according to taste.
  • Make sure the vegetables are finely chopped.
  • Don't overfill the appe cavities.