Soy-Free Rava Paniyaram
Discover the joy of making Soy-Free Rava Paniyaram, a delightful South Indian snack that's both quick to prepare and bursting with flavor! Perfectly crisp on the outside and fluffy within, these savory rice flour dumplings are made with semolina (rava), tangy yogurt, fresh vegetables like carrots and onions, and a blend of aromatic spices such as curry leaves, mustard seeds, and green chili. This unique soy-free recipe is a breeze to whip up in under 40 minutes using an appe (paniyaram) pan, making it an ideal choice for breakfast, tea-time snacks, or even as a light dinner. Paired with coconut chutney or tangy tomato ketchup, these bite-sized morsels are sure to tantalize your taste buds while being fuss-free and healthy!
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Recipe Information
Ingredients
- 1 cup Rava (Semolina)
- 0.5 cup Yogurt
- 0.5 cup Water
- 0.25 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Mustard Seeds
- 1 tablespoon Channa Dal
- 1 tablespoon Urad Dal
- 1 unit Green Chili
- 5 leaves Curry Leaves
- 1 small Carrot
- 1 small Onion
- 1 teaspoon Ginger
- 2 tablespoons Oil
Instructions
In a mixing bowl, combine 1 cup of rava (semolina) with 0.5 cups of yogurt and 0.5 cups of water. Stir until it forms a thick batter. Rest for 10 minutes.
After the resting period, add 0.25 teaspoon of baking soda and 0.5 teaspoon of salt to the batter. Mix well.
Finely chop 1 green chili and a small carrot, and grate 1 teaspoon of ginger.
Heat 1 tablespoon of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 tablespoon each of channa dal and urad dal. Sauté until they turn golden brown.
Add the chopped green chili, 5 curry leaves, grated ginger, and a small finely chopped onion. Sauté until the onion turns translucent.
Add the chopped carrot and sauté for an additional 2 minutes. Let the mixture cool slightly.
Mix the sautéed ingredients into the semolina batter.
Heat an appe (paniyaram) pan and add a few drops of oil in each cavity.
Pour the batter into each cavity, filling it 3/4th full as they will puff up while cooking.
Cover and cook on medium-low heat for about 2-3 minutes or until the edges start to brown.
Use a skewer or a fork to gently flip the paniyarams over. Cook for another 2 minutes until they are golden and crisp on both sides.
Remove and serve hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1347 mg | 29% | |
*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.
