Low Sodium Rava Paniyaram

Savor the deliciousness of *Low Sodium Rava Paniyaram*, a healthy twist on the classic South Indian snack that's perfect for guilt-free indulgence! Made with wholesome semolina (rava) and tangy curd, this recipe combines simple pantry staples like onions, green chilies, and aromatic curry leaves to deliver big flavor without relying on excessive sodium. Light and fluffy on the inside with a golden, crispy exterior, these paniyarams are cooked in a traditional paniyaram pan using minimal oil for a healthier preparation. The addition of asafoetida and mustard seeds infuses a subtle, earthy aroma, while freshly chopped coriander adds a refreshing finish. Ready in just 35 minutes, these low sodium delights are ideal for breakfast, a quick snack, or a party appetizer. Pair them with coconut chutney or tomato ketchup for a satisfying treat that’s easy on the salt but rich in taste and texture!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Semolina (Rava)
• 0.5 cup Curd (Yogurt)
• 0.5 cup Water
• 1 medium Onion, finely chopped
• 1 medium Green Chili, finely chopped
• 0.5 teaspoon Ginger, grated
• 0.5 teaspoon Mustard Seeds
• 0.25 teaspoon Asafoetida (Hing)
• 8 leaves Curry Leaves
• 2 tablespoons Oil
• 0.5 teaspoon Baking Soda
• 2 tablespoons Coriander Leaves, chopped

Directions

Step 1

In a mixing bowl, combine 1 cup of semolina (rava) with 0.5 cup of curd (yogurt) and 0.5 cup of water to form a smooth batter. Ensure there are no lumps.

Step 2

Let the batter rest for 10 minutes allowing the semolina to absorb moisture and become soft.

Step 3

In a small pan, heat 2 tablespoons of oil and add 0.5 teaspoon of mustard seeds. Once they start to splutter, add 8 curry leaves, 0.25 teaspoon of asafoetida (hing), and 1 medium finely chopped green chili. Saute for a minute.

Step 4

Add 1 medium finely chopped onion to the pan and sauté until it turns translucent. Add 0.5 teaspoon of grated ginger and sauté for another minute.

Step 5

Mix the sautéed ingredients into the semolina batter. Then add 2 tablespoons of chopped coriander leaves and stir well.

Step 6

Add 0.5 teaspoon of baking soda to the batter and mix gently.

Step 7

Preheat the paniyaram pan and brush each mold with a little oil to prevent sticking.

Step 8

Spoon the batter into each mold, filling them almost to the top.

Step 9

Cover and cook on medium-low heat for about 3-4 minutes until the bottom side turns golden brown and crispy.

Step 10

Flip each paniyaram using a fork or skewer and cook the other side for another 3-4 minutes until golden brown.

Step 11

Remove from the pan and serve hot with coconut chutney or tomato ketchup for a tasty low sodium snack.

Nutrition Facts

Serving size	(604.5g)

Amount per serving	% Daily Value*
Calories	1105.7

Total Fat 34.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0g
Cholesterol 15.5mg	0%
Sodium 696.6mg	0%
Total Carbohydrate 163.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 11.5g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 237.4mg	0%
Iron 3.6mg	0%
Potassium 833.0mg	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: 28.8%

Protein: 11.2%

Carbs: 60.0%