Sugar-Free Paniyaram

Delight in the flavors of South Indian cuisine with this wholesome and guilt-free Sugar-Free Paniyaram recipe! Made from a naturally fermented batter of idli rice, urad dal, and a hint of fenugreek for added aroma, these savory, bite-sized dumplings are packed with the goodness of finely chopped onions, fresh curry leaves, and a touch of green chilies for a subtle kick. Cooked to golden perfection in a traditional paniyaram pan, this dish is completely free of refined sugar, making it a healthy snack or breakfast option. Serve your warm paniyarams with a side of creamy coconut chutney or spicy sambar for a flavorful, nourishing treat that's perfect for any time of the day. With rich regional authenticity and simple ingredients, this recipe is ideal for those seeking delicious yet health-conscious culinary options!

Nutriscore Rating: 77/100

Prep Time:480 mins

Cook Time:25 mins

Total Time:505 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (black gram split)
• 0.5 teaspoon Fenugreek seeds
• 0.5 teaspoon Salt
• 1 medium Onion (finely chopped)
• 1 Green chilies (finely chopped)
• 10 leaves Curry leaves (finely chopped)
• 0.5 teaspoon Mustard seeds
• 1 tablespoon Oil
• 0 as needed Water

Directions

Step 1

Rinse the idli rice and urad dal separately. Soak the idli rice with the fenugreek seeds in water for at least 4 hours.

Step 2

Soak the urad dal in a separate bowl of water for at least 4 hours.

Step 3

After soaking, drain the water and grind urad dal to a smooth batter using a wet grinder or blender, adding water as needed.

Step 4

Grind the rice and fenugreek mixture to a smooth batter, adding water to achieve a pourable consistency.

Step 5

Combine the urad dal batter and rice-fenugreek batter in a large bowl. Add salt and mix well, then cover and let the batter ferment in a warm place for 8-12 hours or until it rises and becomes bubbly.

Step 6

Once fermented, stir in finely chopped onion, green chilies, and curry leaves into the batter.

Step 7

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

Step 8

Add mustard seeds to the oil and let them splutter.

Step 9

Pour spoonfuls of the batter into each cavity, filling it up to 3/4 full.

Step 10

Cover the pan with a lid and cook for 3-4 minutes until the base is golden brown.

Step 11

Flip the paniyarams gently using a skewer or spoon, and cook the other side until golden and cooked through.

Step 12

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

Nutrition Facts

Serving size	(435.4g)

Amount per serving	% Daily Value*
Calories	631.9

Total Fat 16.4g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1214.5mg	0%
Total Carbohydrate 101.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 7.4g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 143.3mg	0%
Iron 5.7mg	0%
Potassium 915.4mg	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: 23.1%

Protein: 13.2%

Carbs: 63.7%