Nut-Free Paniyaram
Delight in the warm, golden perfection of Nut-Free Paniyaram — a South Indian favorite reimagined for allergy-conscious kitchens! Made from a naturally fermented blend of idli rice and urad dal, these bite-sized delicacies boast a crispy exterior with a tender, airy center. Infused with the subtle nuttiness of fenugreek seeds and the aromatic flavors of tempered mustard seeds, curry leaves, and sautéed onions, this nut-free recipe ensures every bite is bursting with irresistible flavor. Perfectly cooked in a traditional paniyaram pan with a touch of sesame oil, these versatile treats are ideal as a breakfast staple, snack, or party appetizer. Serve them piping hot with creamy coconut chutney or a tangy sambar for a wholesome, gluten-free, and kid-friendly indulgence that everyone can enjoy!
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Urad dal
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 8 leaves, chopped Curry leaves
- 0.5 teaspoon Mustard seeds
- 2 tablespoons, for tempering Oil
- 2 tablespoons, for cooking Sesame oil
Instructions
Wash the idli rice and urad dal separately under running water until the water runs clear. Soak them in enough water for at least 6 hours or overnight, adding the fenugreek seeds to the urad dal soak.
Drain the soaked urad dal and fenugreek seeds. Grind them in a blender or a wet grinder with just enough water to make a smooth, fluffy batter. Transfer it to a large bowl.
Next, grind the soaked rice with minimal water to make a smooth batter. Combine the rice batter with the urad dal batter, add salt, and mix well using your hands. This helps kickstart the fermentation.
Cover the bowl and ferment the batter in a warm place for 8-12 hours or until it has doubled in volume.
Once fermented, adjust the batter consistency with a little water if necessary. It should be thick yet pourable.
In a small pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and allow them to splutter. Add chopped onions, green chili, and curry leaves, sautéing until the onions turn translucent.
Mix the sautéed onion mixture into the fermented batter evenly.
Heat a paniyaram pan on medium heat and add a few drops of sesame oil into each well.
Pour spoonfuls of the prepared batter into each well, filling them about three-quarters full.
Cover the pan with a lid and cook for 3-4 minutes on low-medium heat until the edges are golden brown.
Use a skewer or chopstick to gently flip the paniyaram and cook the other side uncovered for another 3-4 minutes until golden and crispy.
Remove from the pan and serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 8.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1034 mg | 22% | |
*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.
