Soy-Free Paniyaram
Discover the delightful simplicity of **Soy-Free Paniyaram**, a traditional South Indian snack reimagined for those avoiding soy. Made from freshly ground, fermented batter of **idli rice and urad dal**, this recipe offers a light, fluffy texture with a crisp outer layer. Enhanced by the aromatic flavors of tempering spices like **mustard seeds, curry leaves, and cumin**, and the vibrant additions of **grated carrot, onions, and coriander**, each bite is a burst of savory goodness. Cooked to perfection in a **paniyaram pan** with just a touch of oil, these golden gems are both satisfying and wholesome. Perfect as a quick breakfast, snack, or side dish, serve these soy-free delights with a dollop of **coconut chutney** or spicy **tomato chutney** for an authentic and utterly irresistible experience. Ready in under an hour, this dish brings flavor-packed tradition to your modern soy-free table!
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Urad dal (split black gram, dehusked)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 tablespoons Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 1 Green chili, chopped
- 1 teaspoon Ginger, grated
- 6 Curry leaves
- 1 Onion, finely chopped
- 1 Carrot, grated
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the idli rice, urad dal, and fenugreek seeds separately. Soak them in water for at least 4 hours or overnight.
Drain the soaked rice and dal. Grind them separately using a grinder or blender, adding water as needed, until smooth. The batter should be thick but of pouring consistency.
Mix both batters together and add salt. Cover and let it ferment in a warm place for 8-12 hours or until it doubles in volume.
In a pan, heat 1 tablespoon oil. Add mustard seeds, let them splutter, then add cumin seeds, urad dal, and chana dal. Saute for a minute till the dals are golden brown.
Add chopped green chili, grated ginger, and curry leaves. Saute briefly.
Add chopped onion and grated carrot, saute till onions turn translucent. Remove from heat and let it cool.
Once cooled, add the mixture along with chopped coriander leaves to the fermented batter. Mix well.
Heat a paniyaram pan and add a few drops of oil in each cavity.
Pour the batter into each cavity, filling about three-fourths full, and cook on low-medium heat until the edges start to turn golden brown and crisp.
Use a stick or spoon to gently flip each paniyaram and cook on the other side until golden. Each side should take about 3-4 minutes.
Remove from the pan and serve hot with coconut chutney or tomato chutney.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 11.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1914 mg | 41% | |
*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.
