Low Fat Paniyaram
Discover the delight of *Low Fat Paniyaram*, a healthier twist on the classic South Indian snack. Made with a flavorful mix of fermented Idli/Dosa batter, fresh vegetables like grated carrots and onions, and a hint of spice from green chilies and ginger, this recipe is both nutritious and delicious. A light tempering of mustard seeds, urad dal, and curry leaves adds a burst of aroma, while the use of non-stick cooking spray keeps the paniyarams delightfully golden and low in fat. These bite-sized savory dumplings are cooked to perfection in a special paniyaram pan, delivering a crisp exterior and soft, fluffy interior. Ready in just 35 minutes, this guilt-free snack pairs beautifully with coconut chutney or any zesty dip, making it ideal for breakfast, tea-time, or as a wholesome addition to any meal. Perfect for those seeking healthy snacks or South Indian recipes packed with flavor!
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Recipe Information
Ingredients
- 2 cups Idli/Dosa batter
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 1 teaspoon, grated Ginger
- 1 medium, grated Carrot
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 8 leaves, finely chopped Curry leaves
- 2 tablespoons, finely chopped Coriander leaves
- 0.5 teaspoon Salt
- 1 as needed Non-stick cooking spray
Instructions
Take a large mixing bowl and add 2 cups of Idli/Dosa batter.
Add finely chopped onions, green chilies, and grated ginger into the batter. Mix well.
Stir in the grated carrot, finely chopped coriander leaves, and salt. Combine the ingredients thoroughly.
In a small pan, heat a tablespoon of water and add mustard seeds. When they begin to splutter, add urad dal and sauté until golden.
Add chopped curry leaves to the pan with the spices, and then mix this tempering into the batter.
Mix all ingredients well to ensure the vegetables and spices are evenly distributed in the batter.
Preheat a Paniyaram pan on medium heat. Spray each mold with a little non-stick cooking spray.
Once the pan is hot, fill each mold about 3/4 full with the prepared batter.
Cover the pan with a lid and let the paniyarams cook for about 3-4 minutes, or until the bottom is golden brown.
Carefully turn the paniyarams using a skewer or a spoon and continue to cook for another 3 minutes, or until both sides are cooked through and golden.
Remove the cooked paniyaram and repeat with the remaining batter.
Serve hot with coconut chutney or any dip of your choice.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 890 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.
