Sugar-Free Paniyaram
Delight in the savory goodness of Sugar-Free Paniyaram, a healthier twist on the traditional South Indian delicacy. Made with a perfectly fermented batter of idli rice, urad dal, and fenugreek seeds, these bite-sized wonders are soft on the inside and golden-crisp on the outside. Enhanced with the aromatic crunch of mustard seeds, finely chopped onions, green chilies, and curry leaves, this recipe is a flavor-packed snack that's completely free of added sugar. Perfectly portioned and lightly pan-fried in minimal oil, these paniyarams are an ideal guilt-free treat for breakfast, snacks, or as a side dish. Pair them with coconut chutney or sambar for a nutritious and satisfying meal that’s both wholesome and delicious. Accessible, oil-efficient, and loaded with bold South Indian flavors, this dish is an excellent option for diabetics and health-conscious food lovers alike.
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Urad dal (black gram split)
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Salt
- 1 medium Onion (finely chopped)
- 1 Green chilies (finely chopped)
- 10 leaves Curry leaves (finely chopped)
- 0.5 teaspoon Mustard seeds
- 1 tablespoon Oil
- as needed Water
Instructions
Rinse the idli rice and urad dal separately. Soak the idli rice with the fenugreek seeds in water for at least 4 hours.
Soak the urad dal in a separate bowl of water for at least 4 hours.
After soaking, drain the water and grind urad dal to a smooth batter using a wet grinder or blender, adding water as needed.
Grind the rice and fenugreek mixture to a smooth batter, adding water to achieve a pourable consistency.
Combine the urad dal batter and rice-fenugreek batter in a large bowl. Add salt and mix well, then cover and let the batter ferment in a warm place for 8-12 hours or until it rises and becomes bubbly.
Once fermented, stir in finely chopped onion, green chilies, and curry leaves into the batter.
Heat the paniyaram pan on medium heat and add a few drops of oil to each cavity.
Add mustard seeds to the oil and let them splutter.
Pour spoonfuls of the batter into each cavity, filling it up to 3/4 full.
Cover the pan with a lid and cook for 3-4 minutes until the base is golden brown.
Flip the paniyarams gently using a skewer or spoon, and cook the other side until golden and cooked through.
Remove from the pan and serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 7.4 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 915 mg | 19% | |
*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.
