Low Fat Rava Paniyaram
Delight in the wholesome goodness of Low Fat Rava Paniyaram, a quick and nutritious South Indian snack that’s perfect for breakfast or tea-time cravings. Made with semolina (rava) and yogurt, this guilt-free recipe stands out for its soft, fluffy texture and light spiced flavors infused with sautéed onions, green chilies, and fragrant curry leaves. The addition of grated coconut and fresh coriander enhances the dish, while a paniyaram pan ensures a minimal oil preparation, making it a healthier alternative to deep-fried snacks. Ready in just 35 minutes, this easy-to-make, low-fat dish pairs wonderfully with chutneys or sambar, offering a delicious blend of taste and nutrition for your meals or snack time.
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Recipe Information
Ingredients
- 1 cup Rava (semolina)
- 0.5 cup Plain yogurt
- 0.5 cup Water
- 1 medium Onion
- 2 small Green chili
- 1 teaspoon Ginger
- 8 leaves Curry leaves
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 tablespoons Coconut, grated
- 2 teaspoons Oil
- 2 tablespoons Coriander leaves
- 0.25 teaspoon Asafoetida (hing)
Instructions
In a large mixing bowl, combine 1 cup of rava (semolina) and 0.5 cup of plain yogurt. Gradually add 0.5 cup of water while stirring to form a smooth batter. Let it rest for about 10 minutes to allow the rava to absorb some moisture.
Meanwhile, finely chop 1 medium onion, 2 small green chilies, and 2 tablespoons of coriander leaves. Grate 1 teaspoon of ginger.
Heat 1 teaspoon of oil in a small pan over medium heat. Add 0.5 teaspoon of mustard seeds and allow them to crackle. Add 0.5 teaspoon of cumin seeds, 8 curry leaves, and a pinch of asafoetida (hing) and sauté briefly.
Add the chopped onion, green chilies, and grated ginger to the pan. Cook until the onions are translucent. Add 2 tablespoons of grated coconut and sauté for another minute. Take off the heat and let it cool slightly.
Once cooled, add the sautéed mixture to the rava batter. Add 0.5 teaspoon of salt (or to taste) and 0.25 teaspoon of baking soda. Mix everything well.
Heat a paniyaram pan and lightly grease each of the cavities with the remaining 1 teaspoon of oil.
Pour a spoonful of the batter into each cavity, filling them to 3/4 full. Cover the pan and cook on medium heat until the edges become golden brown, about 2-3 minutes.
Using a skewer or small spoon, gently flip each paniyaram and cook the other side for another 2-3 minutes or until golden brown and cooked through.
Serve the low-fat rava paniyaram hot with your favorite chutney or sambar.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1169 mg | 25% | |
*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.
