Vegetable Paniyaram: Rainy Season's Delightful Bite-Sized Goodness

  | Homemade Indian Chutneys

When the rain drizzles and the craving for something warm and comforting arises, vegetable Paniyaram comes to the rescue. These fluffy and savory bite-sized dumplings made with rice flour and an assortment of vegetables are a perfect treat for the rainy season. In this blog post, we bring you a delightful recipe for vegetable Paniyaram that will transport your taste buds to a world of flavors, making your rainy days even more enjoyable.


  • 1 Cup Rice Flour
  • 1/4 Cup Semolina
  • 1/4 Cup Curd
  • 1/2 Cup Water (Adjust as Needed)
  • 1 Teaspoon Ginger Paste
  • 1 Green Chili, Finely Chopped
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/4 Teaspoon Asafoetida 
  • 1/2 Cup Mixed Vegetables (Such as Grated Carrots, Finely Chopped Onions, Bell Peppers, or Corn)
  • Chopped Fresh Coriander Leaves
  • Salt to Taste


  1. In a mixing bowl, combine the rice flour, semolina, yogurt, and water. Mix well to form a smooth batter without any lumps. Set aside and let it rest for 15-20 minutes.
  2. Heat a small amount of oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter.
  3. Add the Asafoetida, ginger paste, and green chili to the pan. Sauté for a minute until the raw smell of ginger disappears.
  4. Add the mixed vegetables to the pan and sauté for a few minutes until they are slightly cooked. Ensure they retain a slight crunch.
  5. Transfer the sautéed vegetables to the rice flour batter. Add the chopped coriander leaves and salt. Mix well to combine all the ingredients.
  6. Heat a Paniyarkkal or appe pan over medium heat and grease the cavities with a little oil or ghee.
  7. Pour spoonful's of the batter into each cavity, filling them up to three-fourths full.
  8. Cover the Paniyarkkal or appe pan with a lid and let the paniyaram cook for a few minutes until the bottom turns golden brown and crispy.
  9. Flip the paniyaram using a skewer or spoon and cook the other side until it becomes golden brown and crispy as well.
  10. Remove the cooked paniyaram from the pan and transfer them to a plate. Repeat the process with the remaining batter.
  11. Serve the vegetable paniyaram hot with coconut chutney, tomato chutney, or sambar. Enjoy the warmth and deliciousness of these savory dumplings while watching the rain outside.

Vegetable paniyaram made with rice flour are a delightful snack that brings warmth and comfort during the rainy season. Their soft and fluffy texture, combined with the flavors of mixed vegetables and aromatic spices, creates a tantalizing experience for your taste buds. So, when the rain pours and the craving for something savory strikes, try this simple and versatile recipe for vegetable paniyaram. Enjoy the cozy indulgence of these bite-sized goodies and let them enhance your rainy season with every delicious bite.

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