Dairy-Free Paniyaram
Light, crispy, and perfectly golden, this Dairy-Free Paniyaram recipe delivers a delectable South Indian snack that’s both wholesome and satisfying. Made with a naturally fermented batter of raw rice, urad dal, and fenugreek seeds, these savory balls are enhanced with the aromatic flavors of sautéed onions, green chilies, curry leaves, and mustard seeds. Cooked in a unique paniyaram pan for their signature round shape, they achieve an irresistible texture—soft on the inside and crispy on the outside—all without a drop of dairy. Ideal for vegans, this quick and easy recipe (ready in under 30 minutes, post-prep) is perfect for breakfast, tea-time snacks, or as a flavorful side dish. Serve these bite-sized delights hot with coconut or tomato chutney for an authentic and comforting experience. Expertly blending tradition with accessibility, this recipe will become a repeat favorite in your dairy-free kitchen!
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 medium Green chili, finely chopped
- 10 leaves Curry leaves, finely chopped
- 0.5 teaspoon Mustard seeds
- 2 tablespoons Oil
- 1.5 cups Water
Instructions
Wash the raw rice, urad dal, and fenugreek seeds thoroughly under running water.
Soak them together in water for at least 4 hours or overnight for best results.
Drain the soaked rice, dal, and fenugreek seeds.
In a blender, grind the soaked ingredients with 1 cup of water to form a smooth batter.
Transfer the batter to a large bowl, cover it with a lid or cloth, and allow it to ferment for 8 to 12 hours or until it doubles in volume.
After fermentation, add salt to the batter and mix well.
Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and allow them to splutter.
Add the chopped onion, green chili, and curry leaves to the pan. Sauté until the onions turn translucent.
Stir this sautéed mixture into the fermented batter.
Heat a paniyaram pan (appe pan) over medium heat and add a few drops of oil to each cavity.
Fill each cavity of the paniyaram pan with the batter up to three-fourths full using a spoon.
Cover the pan with a lid and let the batter cook for about 3-4 minutes. You will see bubbles forming and the edges will start to firm up.
Once the bottom turns golden brown, gently flip each paniyaram using a skewer or spoon.
Cook the other side for another 3-4 minutes until golden brown and crispy.
Remove the cooked paniyarams and repeat with the remaining batter.
Serve the dairy-free paniyaram hot with coconut chutney or tomato chutney.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
