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Curry Leaves Veg Cheese Paniyaram over a paper with a fork and knife on the side

Curry Leaves Veg Cheese Paniyaram

Curry Leaves Veg Cheese Paniyaram is a very popular snack from South of India. These savory vegan fritters are often served for breakfast or as a snack.
Course Breakfast, Snack
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • You need an Appe Pan for this recipe. Cooking in an appe pan is such a time saver. You can make many fritters in one batch. The other essential ingredient here is dosa batter. If you don't have any leftover batter, no worries. You can add 1 cup semolina/rawa, 1 cup yogurt, 1/3 cup rice flour and salt to make a batter. Transfer the batter onto a bowl. Grind curry leaves, cumin seeds and peppercorns with little water to make a smooth paste. Add this ground paste to the batter. Heat oil in a pan and temper mustard seeds. Once they begin to crackle, add urad dal and saute till they turn golden. Then add chopped green chillies and onions and continue to saute till the onions turn translucent. Next add the chopped carrots and green peas along with salt. Cook till the carrots turn soft. Pour all of this into the batter and give it a good mix. There is no need to add any soda to the batter and also do not add cilantro as it will mix with the flavor of curry leaves. The batter is ready. Heat an Appe Pan and fill each mold with a tsp of oil. Always keep the flame on low to medium. These fritters can burn easily. With a spoon, fill each mold with the batter, cover with the lid and cook for 4-5 minutes. Carefully turn them around and continue to cook them till they are evenly brown. Take them out onto paper towels to soak the excess oil. Serve them with chutney or ketchup along with your tea/coffee.