Dairy-Free Paniyaram

Delight your taste buds with this irresistibly soft and crispy Dairy-Free Paniyaram, a South Indian favorite reinvented without dairy! Made from a fermented batter of raw rice, urad dal, and fenugreek seeds, these golden, bite-sized morsels achieve a natural fluffiness without the need for dairy. Infused with the bold flavors of sautéed onions, green chili, curry leaves, and mustard seeds, each paniyaram is cooked to perfection in a paniyaram pan, offering a satisfying crisp exterior and a tender interior. Perfect as a wholesome breakfast, snack, or appetizer, this vegan-friendly recipe pairs beautifully with coconut chutney or tangy tomato chutney for a truly authentic experience. Easy to make and loaded with flavor, this Dairy-Free Paniyaram is a guilt-free treat you’ll come back to time and again!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Raw rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 1 medium Onion, finely chopped
• 1 medium Green chili, finely chopped
• 10 leaves Curry leaves, finely chopped
• 0.5 teaspoon Mustard seeds
• 2 tablespoons Oil
• 1.5 cups Water

Directions

Step 1

Wash the raw rice, urad dal, and fenugreek seeds thoroughly under running water.

Step 2

Soak them together in water for at least 4 hours or overnight for best results.

Step 3

Drain the soaked rice, dal, and fenugreek seeds.

Step 4

In a blender, grind the soaked ingredients with 1 cup of water to form a smooth batter.

Step 5

Transfer the batter to a large bowl, cover it with a lid or cloth, and allow it to ferment for 8 to 12 hours or until it doubles in volume.

Step 6

After fermentation, add salt to the batter and mix well.

Step 7

Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and allow them to splutter.

Step 8

Add the chopped onion, green chili, and curry leaves to the pan. Sauté until the onions turn translucent.

Step 9

Stir this sautéed mixture into the fermented batter.

Step 10

Heat a paniyaram pan (appe pan) over medium heat and add a few drops of oil to each cavity.

Step 11

Fill each cavity of the paniyaram pan with the batter up to three-fourths full using a spoon.

Step 12

Cover the pan with a lid and let the batter cook for about 3-4 minutes. You will see bubbles forming and the edges will start to firm up.

Step 13

Once the bottom turns golden brown, gently flip each paniyaram using a skewer or spoon.

Step 14

Cook the other side for another 3-4 minutes until golden brown and crispy.

Step 15

Remove the cooked paniyarams and repeat with the remaining batter.

Step 16

Serve the dairy-free paniyaram hot with coconut chutney or tomato chutney.

Nutrition Facts

Serving size	(762.4g)

Amount per serving	% Daily Value*
Calories	1158.9

Total Fat 30.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2406.4mg	0%
Total Carbohydrate 191.0g	0%
Dietary Fiber 14.5g	0%
Total Sugars 5.8g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 185.1mg	0%
Iron 6.5mg	0%
Potassium 956.2mg	0%

*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.

Source of Calories

Fat: 24.1%

Protein: 9.8%

Carbs: 66.1%