Dairy-Free Rava Paniyaram

Delight in the crispy, golden goodness of Dairy-Free Rava Paniyaram, a South Indian classic reimagined for dairy-free diets! Made with wholesome semolina (rava) and infused with aromatic tempering of mustard seeds, curry leaves, and a medley of dals, this recipe balances flavorful spices like turmeric and freshly ground black pepper with the subtle crunch of cashew nuts. Quick and easy to prepare, these bite-sized paniyarams are cooked to perfection in a paniyaram pan, resulting in a light and fluffy texture on the inside with a crisp outer layer. Perfect as a breakfast, snack, or even an appetizer, serve these savory delights hot with coconut chutney for the ultimate taste experience. A healthy, vegan-friendly twist on a traditional dish that’s sure to please everyone at the table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Semolina (Rava)
• 1.5 cups Water
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 medium Onion, finely chopped
• 1 small Green chili, finely chopped
• 0.5 teaspoon Mustard seeds
• 5 leaves Curry leaves
• 2 tablespoons Oil
• 1 tablespoon Chana dal
• 1 tablespoon Urad dal
• 1 teaspoon Ginger, grated
• 2 tablespoons Coriander leaves, chopped
• 8 pieces Cashew nuts, broken
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

In a mixing bowl, add semolina and water. Mix well and let it rest for 15 minutes to allow the semolina to absorb the water.

Step 2

Add salt and baking soda to the semolina mixture, stirring until combined.

Step 3

Prepare the tempering: Heat 1 tablespoon of oil in a pan over medium flame. Add mustard seeds and let them splutter.

Step 4

Add chana dal, urad dal, and cashew nuts to the pan, sautéing until golden brown.

Step 5

Add chopped onion, green chili, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent.

Step 6

Stir in turmeric powder and black pepper, cooking for an additional minute.

Step 7

Remove the tempered mixture from the heat and add it directly to the semolina batter. Mix well to ensure even distribution.

Step 8

Fold in the chopped coriander leaves gently.

Step 9

Heat the paniyaram pan on medium heat and add a few drops of oil into each cavity.

Step 10

Pour a small ladleful of the batter into each cavity, filling it up to the brim.

Step 11

Cover the pan and cook for 3-4 minutes on one side, or until golden brown.

Step 12

Flip each paniyaram with a skewer or small spoon and cook the other side for another 3-4 minutes until they are evenly browned and cooked through.

Step 13

Once done, remove and serve hot with coconut chutney or any dip of choice.

Nutrition Facts

Serving size	(758.6g)

Amount per serving	% Daily Value*
Calories	1146.3

Total Fat 34.9g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1838.0mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 6.7g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 131.9mg	0%
Iron 5.5mg	0%
Potassium 922.8mg	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: 27.8%

Protein: 11.5%

Carbs: 60.8%