Soy-Free Paniyaram

Delight in the comforting flavors of South Indian cuisine with this Soy-Free Paniyaram recipe, a crispy-on-the-outside, fluffy-on-the-inside snack that's both healthy and irresistibly delicious. Perfect for those avoiding soy, this recipe combines fermented idli rice and urad dal batter with aromatic spices, sautéed onions, grated carrots, and fresh coriander, delivering a burst of flavor in every bite. Cooked in a unique paniyaram pan, these bite-sized delights boast a golden-brown finish and pair beautifully with coconut or tomato chutney. With its wholesome ingredients, easy preparation, and gluten-free goodness, this dish is ideal for breakfast, an appetizer, or a teatime treat. Enjoy a traditional taste of South India, tailored for modern dietary preferences!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (split black gram, dehusked)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2 tablespoons Oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 1 Green chili, chopped
• 1 teaspoon Ginger, grated
• 6 Curry leaves
• 1 Onion, finely chopped
• 1 Carrot, grated
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Rinse the idli rice, urad dal, and fenugreek seeds separately. Soak them in water for at least 4 hours or overnight.

Step 2

Drain the soaked rice and dal. Grind them separately using a grinder or blender, adding water as needed, until smooth. The batter should be thick but of pouring consistency.

Step 3

Mix both batters together and add salt. Cover and let it ferment in a warm place for 8-12 hours or until it doubles in volume.

Step 4

In a pan, heat 1 tablespoon oil. Add mustard seeds, let them splutter, then add cumin seeds, urad dal, and chana dal. Saute for a minute till the dals are golden brown.

Step 5

Add chopped green chili, grated ginger, and curry leaves. Saute briefly.

Step 6

Add chopped onion and grated carrot, saute till onions turn translucent. Remove from heat and let it cool.

Step 7

Once cooled, add the mixture along with chopped coriander leaves to the fermented batter. Mix well.

Step 8

Heat a paniyaram pan and add a few drops of oil in each cavity.

Step 9

Pour the batter into each cavity, filling about three-fourths full, and cook on low-medium heat until the edges start to turn golden brown and crisp.

Step 10

Use a stick or spoon to gently flip each paniyaram and cook on the other side until golden. Each side should take about 3-4 minutes.

Step 11

Remove from the pan and serve hot with coconut chutney or tomato chutney.

Nutrition Facts

Serving size	(607.9g)

Amount per serving	% Daily Value*
Calories	884.9

Total Fat 31.8g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2468.8mg	0%
Total Carbohydrate 127.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 11.9g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 426.4mg	0%
Iron 9.8mg	0%
Potassium 1914.4mg	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: 31.8%

Protein: 11.8%

Carbs: 56.4%