Low Sodium Paniyaram
Delight in the irresistible charm of **Low Sodium Paniyaram**, a wholesome South Indian snack that’s perfect for anyone seeking a reduced-sodium yet flavorful bite! This recipe brings together fermented idli rice and urad dal batter, infused with the earthy crunch of mustard seeds, aromatic curry leaves, and a hint of spice from green chilies and ginger. Enhanced with the natural sweetness of grated coconut and a light tempering, these golden, bite-sized dumplings are pan-cooked to perfection in a Paniyaram pan, making them soft on the inside and delightfully crisp outside. Ready in under 40 minutes (excluding soaking and fermentation), these paniyarams are ideal for breakfast, tea-time, or even as a healthy appetizer. Serve them hot with coconut or tomato chutney for a light, satisfying, and guilt-free indulgence. Perfectly suited for low-sodium diets, this dish doesn’t skimp on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Urad dal
- 0.5 teaspoon Fenugreek seeds
- 0.5 cup Onion, finely chopped
- 1 tablespoon Green chilies, finely chopped
- 1 tablespoon Curry leaves, chopped
- 1 teaspoon Mustard seeds
- 2 tablespoon Oil (for tempering and cooking)
- 2 tablespoon Grated coconut
- 1 teaspoon Ginger, grated
- 1 pinch Asafoetida
- 0.5 teaspoon Bicarbonate of soda
- 1.5 cups Water
Instructions
Wash and soak the idli rice, urad dal, and fenugreek seeds together in water for at least 4 to 6 hours or overnight.
Drain the water and grind the mixture into a smooth batter using the reserved water as needed. The batter should be thick, like pancake batter.
Transfer the batter to a large bowl and cover it with a lid. Allow it to ferment in a warm place for 8 to 10 hours or overnight. After fermentation, the batter will have increased in volume and will be airy.
Once the batter is fermented, mix it gently. If needed, add a small splash of water to make it pourable but still thick.
In a small pan, heat 1 tablespoon of oil. Add mustard seeds, and when they splutter, add onions, green chilies, and grated ginger. Sauté until the onions become translucent.
Add curry leaves, grated coconut, and asafoetida. Sauté for another minute and mix this tempering into the fermented batter.
Add bicarbonate of soda to the batter and mix gently to combine.
Heat the Paniyaram pan on medium heat and add a few drops of oil in each cavity.
Pour a spoonful of batter into each cavity of the pan until 3/4th full.
Cover and cook for 3-4 minutes or until the edges become golden brown. Flip the Paniyarams using a skewer or spoon and cook for another 2-3 minutes until both sides are golden and cooked through.
Serve hot with coconut chutney or tomato chutney for a delicious and healthy low-sodium snack.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 6.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 962 mg | 20% | |
*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.
