Vegan Paniyaram

Delight your taste buds with this irresistible Vegan Paniyaram, a savory South Indian snack that’s crispy on the outside, soft on the inside, and bursting with flavor. Made with a fermented batter of idli rice, urad dal, and fenugreek seeds, these bite-sized treats are infused with sautéed vegetables, aromatic spices like mustard seeds and asafoetida, and a hint of freshness from coriander leaves. Cooked to golden perfection in a special paniyaram pan using coconut oil, these vegan delights are not only gluten-free but also a healthier option for any snack or breakfast spread. Pair them with tangy coconut chutney or comforting sambar for a wholesome and authentic culinary experience. Quick to prepare once fermented and packed with natural ingredients, Vegan Paniyaram is the perfect guilt-free indulgence for food lovers craving traditional flavors with a plant-based twist.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (skinned black gram)
• 0.5 teaspoon Fenugreek seeds
• 1.5 cup Water
• 1 teaspoon Salt
• 1 medium Onion, finely chopped
• 1 unit Green chilli, finely chopped
• 1 teaspoon Ginger, finely chopped
• 10 leaves Curry leaves
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.25 teaspoon Turmeric powder
• 0.5 cup Carrot, grated
• 2 tablespoons Coconut oil
• 2 tablespoons Coriander leaves, chopped
• 0.25 teaspoon Baking soda
• 1 unit Paniyaram pan

Directions

Step 1

Rinse idli rice, urad dal, and fenugreek seeds with water until the water runs clear. Soak them together in water for 5-6 hours or overnight.

Step 2

Drain the water and blend the soaked ingredients with fresh water to make a smooth batter. The batter should be thick but slightly pouring consistency.

Step 3

Transfer the batter to a large bowl, cover, and let it ferment in a warm place for about 8-12 hours or until it rises and bubbles form.

Step 4

Once fermented, add salt and mix the batter gently.

Step 5

Heat 1 tablespoon of coconut oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, finely chopped onion, green chilli, ginger, and curry leaves. Sauté until onions turn translucent.

Step 6

Add grated carrot, turmeric powder, and sauté for another 2 minutes. Remove from heat and let it cool slightly.

Step 7

Mix the cooled vegetable mixture into the fermented batter. Add chopped coriander leaves and baking soda. Stir gently to incorporate all ingredients uniformly.

Step 8

Heat the paniyaram pan and add a few drops of coconut oil into each cavity.

Step 9

Pour the batter into each cavity, filling them up to 3/4th full. Cover and cook on medium heat for 3-4 minutes or until the base turns golden brown.

Step 10

Gently flip each paniyaram using a skewer or spoon and cook on the other side for another 2-3 minutes until golden and crispy.

Step 11

Remove the cooked paniyarams and repeat the process with the remaining batter.

Step 12

Serve the vegan paniyaram hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(959.4g)

Amount per serving	% Daily Value*
Calories	930.6

Total Fat 33.5g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2951.1mg	0%
Total Carbohydrate 133.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 12.7g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 226.3mg	0%
Iron 6.9mg	0%
Potassium 1334.0mg	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: 32.3%

Protein: 10.6%

Carbs: 57.1%