πŸ₯• 🍲 Carrot Paniyaram

Soft, crisp, temple-morning comfort in every bite

Spice Level: 🌢️🌢️
Prep Time: 10 mins | Cook Time: 14 mins | Serves: 4
Calories (approx): 182 kcal

Chapter: πŸ”” Tiffin & Temple Bells

🌿 Introduction

Paniyaramβ€”also known as Paddu, Guliyappa, or Ponganaluβ€”has long been a cherished South Indian staple, made from fermented rice–urad batter and cooked into golden, airy bites.

On a quiet, rain-washed Sunday, a handful of baby carrots found their way into leftover idli batter, turning the humble paniyaram into warm, sunset-colored dumplings. Crisp at the edges, soft within, and perfect with spicy Tomato Onion Chutneyβ€”
these cheerful little spheres chased the clouds away.

β€œEven the smallest bite can hold the warmth of home.”

Carrot Paniyaram

Photo by Stirred By Spice

πŸ“ Ingredients

Main Batter

  • 1 bowl pre-prepared idli batter

  • 10–12 baby carrots, grated or blended to a fine paste

  • 1 large onion, finely sliced

  • 1 bell pepper (any color), finely sliced

Seasoning

  • 1 tsp coconut oil

  • 1 tsp mustard seeds

  • 1/2 tsp urad dal

  • 1/2 tsp chana dal

  • 5–6 green chilies, finely sliced

🍽️ Instructions

  • Prepare the Batter – Mix the carrot paste into the idli batter until it turns evenly orange.

  • Temper the Spices – Heat coconut oil; add mustard seeds, urad dal, chana dal, and green chilies. SautΓ© until aromatic.

  • Combine Everything – Add the seasoning along with onions and bell peppers into the batter. Mix thoroughly.

  • Cook the Paniyaram – Heat the paniyaram pan and lightly grease each mould. Pour batter into each cavity. Cook until the edges turn crisp, flip, and cook the other side.

  • Serve Hot – Pair with spicy Tomato Onion Chutney for the best experience.

🍷 Optional Serving Notes

Serve these golden paniyarams with steaming filter coffee or a chilled glass of buttermilk.

For festive mornings, pair them with a tangy Tomato Onion Chutney and a small bowl of ghee-drizzled idli podi on the side.

πŸ’¬ Soulful Note

These carrot-kissed paniyarams feel like a prayer in motionβ€”warm, humble, and deeply comforting.

A dish that turns rainy days into celebrations and transforms leftover batter into magic.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: To enjoy the best flavor eat when it is made, hot & crispy.

β€’ Why use leftover idli batter?
Its slight natural sourness enhances flavor and helps the paniyaram crisp better.

β€’ Can I make this without a paniyaram pan?
Not quiteβ€”the pan gives it its signature shape. As a workaround, cook spoonfuls like mini pancakes.

β€’ What vegetables can I swap in?
Zucchini, beets, or spinach blend beautifully into this recipe.

β€’ How do I get a crisper crust?
Make sure the batter is slightly thick and the pan is hot before adding the batter.

β€’ Best chutneys to pair?
Tomato Onion, coconut, or peanut chutney are perfect classics.

πŸ“Š Nutrition (Per Serving β€” Approx.)

  • Calories 182

  • Protein 5g

  • Carbs 28g

  • Fat 5g

  • Fiber 3g

πŸƒπŸŒΆπŸƒ The Bottom Line

Crisp on the outside, tender within, and glowing with the sweetness of carrotsβ€”

Carrot Paniyaram is pure tiffin-time nostalgia.

Pair it with chutney and let this humble dish ring like temple bells across your breakfast table.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

πŸ’¬ I’d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below β€” I read every message.

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