Dairy-Free Rava Paniyaram
Delightfully crisp on the outside and tender within, Dairy-Free Rava Paniyaram is the perfect snack or breakfast option that’s packed with flavor and texture. This South Indian delicacy swaps dairy for a semolina-based batter, paired with aromatic spices, crunchy cashews, and a colorful mix of finely chopped onions, chili, and curry leaves. Enhanced with a tempering of mustard seeds, chana dal, and urad dal, these golden-brown bites are cooked to perfection in a paniyaram pan, giving them their signature shape and irresistible appeal. Quick to prepare and naturally dairy-free, these paniyarams are best served warm with coconut chutney or your favorite dip, making them ideal for vegans and those embracing plant-based eating. Perfectly balanced with spices like turmeric and black pepper, they’re a delightful way to add a healthy, flavorful dish to your table.
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 1.5 cups Water
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 small Green chili, finely chopped
- 0.5 teaspoon Mustard seeds
- 5 leaves Curry leaves
- 2 tablespoons Oil
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 1 teaspoon Ginger, grated
- 2 tablespoons Coriander leaves, chopped
- 8 pieces Cashew nuts, broken
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a mixing bowl, add semolina and water. Mix well and let it rest for 15 minutes to allow the semolina to absorb the water.
Add salt and baking soda to the semolina mixture, stirring until combined.
Prepare the tempering: Heat 1 tablespoon of oil in a pan over medium flame. Add mustard seeds and let them splutter.
Add chana dal, urad dal, and cashew nuts to the pan, sautéing until golden brown.
Add chopped onion, green chili, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent.
Stir in turmeric powder and black pepper, cooking for an additional minute.
Remove the tempered mixture from the heat and add it directly to the semolina batter. Mix well to ensure even distribution.
Fold in the chopped coriander leaves gently.
Heat the paniyaram pan on medium heat and add a few drops of oil into each cavity.
Pour a small ladleful of the batter into each cavity, filling it up to the brim.
Cover the pan and cook for 3-4 minutes on one side, or until golden brown.
Flip each paniyaram with a skewer or small spoon and cook the other side for another 3-4 minutes until they are evenly browned and cooked through.
Once done, remove and serve hot with coconut chutney or any dip of choice.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 6.2 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 792 mg | 17% | |
*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.
