Low Sodium Rava Paniyaram
Satisfy your snack cravings with this delicious and health-conscious Low Sodium Rava Paniyaram recipe! Made with wholesome semolina (rava), creamy yogurt, and a blend of aromatic spices like mustard seeds, curry leaves, and asafoetida, this dish offers a flavorful twist on traditional paniyaram while keeping sodium content low. Perfectly crisp on the outside and soft on the inside, these golden delights are cooked in a paniyaram pan with minimal oil, making them an excellent choice for guilt-free indulgence. Quick to prepare in under 40 minutes, this recipe is ideal for busy weekdays or cozy gatherings. Serve them hot with coconut chutney or tomato ketchup, and enjoy a snack that’s both healthy and irresistibly tasty!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 0.5 cup Curd (Yogurt)
- 0.5 cup Water
- 1 medium Onion, finely chopped
- 1 medium Green Chili, finely chopped
- 0.5 teaspoon Ginger, grated
- 0.5 teaspoon Mustard Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 8 leaves Curry Leaves
- 2 tablespoons Oil
- 0.5 teaspoon Baking Soda
- 2 tablespoons Coriander Leaves, chopped
Instructions
In a mixing bowl, combine 1 cup of semolina (rava) with 0.5 cup of curd (yogurt) and 0.5 cup of water to form a smooth batter. Ensure there are no lumps.
Let the batter rest for 10 minutes allowing the semolina to absorb moisture and become soft.
In a small pan, heat 2 tablespoons of oil and add 0.5 teaspoon of mustard seeds. Once they start to splutter, add 8 curry leaves, 0.25 teaspoon of asafoetida (hing), and 1 medium finely chopped green chili. Saute for a minute.
Add 1 medium finely chopped onion to the pan and sauté until it turns translucent. Add 0.5 teaspoon of grated ginger and sauté for another minute.
Mix the sautéed ingredients into the semolina batter. Then add 2 tablespoons of chopped coriander leaves and stir well.
Add 0.5 teaspoon of baking soda to the batter and mix gently.
Preheat the paniyaram pan and brush each mold with a little oil to prevent sticking.
Spoon the batter into each mold, filling them almost to the top.
Cover and cook on medium-low heat for about 3-4 minutes until the bottom side turns golden brown and crispy.
Flip each paniyaram using a fork or skewer and cook the other side for another 3-4 minutes until golden brown.
Remove from the pan and serve hot with coconut chutney or tomato ketchup for a tasty low sodium snack.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 833 mg | 18% | |
*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.
