Nut-Free Rava Paniyaram
Delight your taste buds with this quick and wholesome Nut-Free Rava Paniyaram recipe, a crispy and golden South Indian delicacy that’s perfect for breakfast, snacks, or even as a party appetizer! Made with semolina (rava), yogurt, and vibrant veggies like grated carrot and finely chopped onion, this dish offers a burst of flavor and texture in every bite. With an easy-to-make batter and a sizzling tadka of mustard seeds, chana dal, and curry leaves, these paniyarams are cooked to perfection in a paniyaram pan. Nut-free and vegetarian, they’re ideal for those with allergies and can be served hot with coconut chutney or sambar for an authentic touch. Ready in just 30 minutes, this recipe combines simplicity with irresistible taste for a winning dish that your family will love!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava/Sooji)
- 1 cup Yogurt
- 0.5 cup Water
- 0.5 cup Grated Carrot
- 1 small, finely chopped Onion
- 1 finely chopped Green Chili
- 1 teaspoon Mustard Seeds
- 1 tablespoon Chana Dal
- 10 fresh leaves Curry Leaves
- 2 tablespoons Oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Soda
- 1 tablespoon Oil (for cooking)
Instructions
In a mixing bowl, combine 1 cup of semolina, 1 cup of yogurt, and 0.5 cup of water to form a smooth batter. Let the batter rest for 10 minutes.
Meanwhile, heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them crackle.
Add 1 tablespoon of chana dal and sauté until golden brown. Then add finely chopped onions and a chopped green chili, sauté until the onions turn translucent.
Add grated carrot, 10 curry leaves, and stir well. Season with 0.5 teaspoon of salt. Mix for about 2 minutes and remove from heat.
Add the carrot-onion mixture to the semolina batter and mix well. Adjust the consistency with a little water if needed to achieve dropping consistency. Just before making paniyarams, stir in 0.5 teaspoon of baking soda.
Grease the paniyaram pan with a little oil and heat it over medium heat.
Pour a spoonful of batter into each cavity of the paniyaram pan. Drizzle a few drops of oil around each one.
Cook on medium heat until the edges start to brown, then gently flip the paniyarams using a skewer or fork.
Cook the other side until golden brown and crisply cooked. Remove from the pan and repeat with remaining batter.
Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 26.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1511 mg | 32% | |
*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.
