Carrot Paniyaram – Regulars With Twist

Carrot Paniyaram – Regulars With Twist

Hi Guys, Looking for a new recipe?? Hmmmm, me too! You know what? I just intended to cook something exotic and totally extravagant…but, ended up making the regulars with a slight twist! Have you ever done this before?!

Seriously, I have plans to cook wholesome, healthy meals, which could be balanced by those unhealthy ones at good intervals. So before I go and revel in all the awesomeness of the fall season, let me tell you all…what I made recently. I cannot call it a paniyaram…since it has been improvised with carrots. But it is loosely based on the same recipe (batter, in fact)! Okay, I know that this is the second paniyaram recipe in a row. Since, I have the batter always, I use it quite frequently. :)

Fall Colors1


  • 2 cups dosa batter
  • 1-2 carrots, grated
  • 1-2 chilies, grated
  • 1″ ginger, minced
  • salt to taste
  • a pinch of asafoetida
  • 2 tsp urad dal
  • 1/2  tsp mustard seeds
  • 1/2 tsp cumin seeds
  • curry leaves
  • few cilantro leaves
  • few teaspoons of oil


  1. In a wide wok, heat oil and add the tempering spices and wait till they pop and splutter. Then add the chilies, ginger and carrots to it. Saute for few minutes and turn them into the batter. Mix well. 
  2. Now, heat up the paniyaram griddle, smear with enough oil. Add the batter to it, cook over medium heat until it done both the sides. 
  3. Serve warm along with chutney and sambar. It could be a dinner of light snack, either way…it tastes good. And, everyone wants…little bit of more. :)

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