High Protein Rava Paniyaram
Elevate your snack or breakfast game with this High Protein Rava Paniyaram recipe, a delicious twist on the classic South Indian delicacy. Packed with the goodness of rava (semolina), urad dal, and moong dal, these savory paniyarams deliver a wholesome punch of protein in every bite. The batter is infused with fragrant spices like cumin, mustard seeds, and asafoetida, alongside fresh ingredients like ginger, coriander, and curry leaves for an irresistible flavor profile. Cooked in an appe pan until golden and crisp, these bite-sized delights are perfect for health-conscious foodies and those seeking easy, nutritious options. Serve them hot with coconut chutney or tangy tomato ketchup to enjoy a nutritious snack that’s satisfying and bursting with authentic South Indian flavors. Perfect for busy mornings or evening tea-time treats, this high protein recipe is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rava (semolina)
- 0.5 cup Urad dal (split black gram)
- 0.5 cup Moong dal (yellow lentils)
- 0.5 cup Curd (yogurt)
- 1 cup Water
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Coriander leaves, finely chopped
- 10 leaves Curry leaves, chopped
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Oil
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
Instructions
Rinse and soak urad dal and moong dal together in enough water for about 1 hour.
Drain the water and grind the soaked dals into a smooth batter using very little water. The batter should not be too thin.
In a separate bowl, mix rava with curd and a cup of water to make a smooth batter. Let it rest for 15-20 minutes to allow the rava to absorb the moisture and swell.
Add the ground dal batter to the rava mixture and mix well. The batter should be of medium-thick consistency.
Add salt, finely chopped onions, green chilies, ginger, and coriander leaves to the batter. Mix well.
In a small pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Once the mustard seeds crackle, add curry leaves and sauté for a few seconds.
Pour this tempering into the batter and mix well.
Just before making the paniyarams, add baking soda to the batter and mix gently.
Heat a paniyaram pan (appe pan) and add a few drops of oil into each well.
Pour a spoonful of batter into each well and cook on medium heat until golden brown on one side, then flip and cook the other side.
Once cooked, remove the paniyarams from the pan and repeat with the remaining batter.
Serve hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 15.6 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3145 mg | 67% | |
*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.
