Vegan Paniyaram
Dive into the irresistible world of Vegan Paniyaram, a savory South Indian delicacy crafted with a fermented rice and lentil batter. This dairy-free version bursts with vibrant flavors from finely chopped onions, green chili, grated carrots, and aromatic curry leaves, all sautéed in coconut oil for an authentic touch. Perfectly crispy on the outside and tender within, these bite-sized paniyarams are cooked to golden perfection in a special paniyaram pan. Vegan Paniyaram is not only gluten-free but also packed with wholesome ingredients like fenugreek seeds and asafoetida, making it a nutritious delight. Ready in under an hour, this recipe is ideal for breakfast, snacking, or as an appetizer and pairs beautifully with coconut chutney or sambar. Bring the essence of South Indian cuisine to your table with this vegan-friendly, flavor-packed recipe!
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Urad dal (skinned black gram)
- 0.5 teaspoon Fenugreek seeds
- 1.5 cup Water
- 1 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 unit Green chilli, finely chopped
- 1 teaspoon Ginger, finely chopped
- 10 leaves Curry leaves
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 0.5 cup Carrot, grated
- 2 tablespoons Coconut oil
- 2 tablespoons Coriander leaves, chopped
- 0.25 teaspoon Baking soda
- 1 unit Paniyaram pan
Instructions
Rinse idli rice, urad dal, and fenugreek seeds with water until the water runs clear. Soak them together in water for 5-6 hours or overnight.
Drain the water and blend the soaked ingredients with fresh water to make a smooth batter. The batter should be thick but slightly pouring consistency.
Transfer the batter to a large bowl, cover, and let it ferment in a warm place for about 8-12 hours or until it rises and bubbles form.
Once fermented, add salt and mix the batter gently.
Heat 1 tablespoon of coconut oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, finely chopped onion, green chilli, ginger, and curry leaves. Sauté until onions turn translucent.
Add grated carrot, turmeric powder, and sauté for another 2 minutes. Remove from heat and let it cool slightly.
Mix the cooled vegetable mixture into the fermented batter. Add chopped coriander leaves and baking soda. Stir gently to incorporate all ingredients uniformly.
Heat the paniyaram pan and add a few drops of coconut oil into each cavity.
Pour the batter into each cavity, filling them up to 3/4th full. Cover and cook on medium heat for 3-4 minutes or until the base turns golden brown.
Gently flip each paniyaram using a skewer or spoon and cook on the other side for another 2-3 minutes until golden and crispy.
Remove the cooked paniyarams and repeat the process with the remaining batter.
Serve the vegan paniyaram hot with coconut chutney or sambar.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1104 mg | 23% | |
*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.
