Sugar-Free Rava Paniyaram
Delight in the wholesome goodness of Sugar-Free Rava Paniyaram, a savory South Indian snack that's as healthy as it is delicious! Made with protein-rich rava (semolina), refreshing yogurt, and a flavorful tempering of mustard seeds, dals, curry leaves, and green chilies, this recipe achieves a perfect balance of taste and texture. The light batter, enhanced with a pinch of baking soda, cooks to golden perfection in a paniyaram pan, resulting in crispy-on-the-outside, fluffy-on-the-inside dumplings. Topped with a hint of grated coconut and free from added sugar, this guilt-free treat is ideal for breakfast, tea-time, or light dinners. Serve your rava paniyarams hot with tangy tomato chutney or creamy coconut chutney for a satisfying and nutritious meal the whole family will adore.
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Recipe Information
Ingredients
- 1 cup Rava (Semolina)
- 0.5 cup Curd (Yogurt)
- 0.5 cup Water
- 0.25 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 3 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Black Gram)
- 1 teaspoon Chana Dal (Split Chickpeas)
- 8 leaves Curry Leaves
- 2 Green Chilies, chopped
- 2 tablespoons Grated Coconut
- 1 pinch Asafoetida (Hing)
Instructions
In a mixing bowl, combine the rava (semolina), curd (yogurt), and water. Stir well to make a smooth batter. Let it rest for about 10 minutes.
After resting, add baking soda and salt to the batter. Mix well until the ingredients are incorporated.
In a small pan, heat 1 tablespoon of oil over medium flame. Add mustard seeds and let them splutter.
Add urad dal and chana dal to the pan. Sauté until they turn golden brown.
Add curry leaves, chopped green chilies, and asafoetida (hing). Stir for a few seconds until the leaves are crispy, and the aroma arises.
Pour this tempering into the batter and add grated coconut. Mix everything well to incorporate the flavors.
Heat the paniyaram pan on medium heat and add a few drops of oil into each cavity.
Carefully pour the batter into each cavity of the paniyaram pan, filling up to three-fourths.
Cook for about 2-3 minutes on one side over a medium flame. Once the edges appear set, gently flip each paniyaram using a wooden stick or a spoon.
Cook the other side for 2-3 more minutes until golden brown and crisp on the outside.
Remove from the pan and serve hot with coconut chutney or tomato chutney.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 941 mg | 20% | |
*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.
