Vegan Rava Paniyaram
Vegan Rava Paniyaram is a healthy and flavorful South Indian delicacy reinvented for a plant-based diet, offering a delightful blend of textures and spices. Made with semolina, rice flour, and vibrant additions like grated carrots, onions, green chili, and ginger, this recipe is perfect for breakfast, a snack, or an appetizer. Enhanced with a fragrant tempering of mustard seeds, urad dal, and curry leaves, these paniyarams are cooked to perfection in an appe pan, resulting in crispy golden exteriors and soft, fluffy centers. Ready in under 35 minutes, this vegan version is quick, easy, and pairs beautifully with coconut chutney or your favorite dip. Packed with flavor, nutrition, and irresistibly bite-sized, Vegan Rava Paniyaram is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 0.5 cup Rice flour
- 1.25 cups Water
- 0.25 cup Grated carrot
- 0.25 cup Chopped onion
- 1 unit Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Salt
- 3 tablespoons Oil
- 0.25 teaspoon Baking soda
Instructions
In a mixing bowl, combine semolina and rice flour. Add water gradually while stirring to form a batter of medium consistency. Let it rest for 10 minutes.
Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Add urad dal and sauté until golden brown.
Add curry leaves and chopped green chili to the mixture and sauté for another minute.
Pour this tempering over the semolina batter.
Add grated carrot, chopped onion, grated ginger, coriander leaves, and salt to the batter. Mix well.
Finally, add baking soda and mix again just before you are ready to make the paniyarams.
Heat an appe pan (paniyaram pan) on medium heat. Add a few drops of oil to each cavity.
Pour a small amount of batter into each cavity, filling it about 3/4 full.
Cover the pan with a lid and let cook for 3-4 minutes or until the bottom is golden brown.
Carefully flip each paniyaram using a spoon or skewer, add a few more drops of oil if needed, and cook the other side for another 2-3 minutes until golden and cooked through.
Remove from the pan and repeat the process with the remaining batter.
Serve the Vegan Rava Paniyaram hot with coconut chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 708 mg | 15% | |
*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.
