Gluten-Free Paniyaram

Discover the irresistible charm of Gluten-Free Paniyaram, a healthier twist on a classic South Indian delicacy! This recipe is perfect for those seeking a flavorful, gluten-free snack or breakfast option. Made with a harmonious blend of rice flour and urad dal flour, the batter is enriched with yogurt for a light and tangy base. Bursting with vibrant additions like finely chopped onions, green chili, grated ginger, and aromatic curry and coriander leaves, these paniyarams offer a delightful texture with every bite. Cooked to golden perfection in a traditional appe pan, they’re crispy on the outside, soft on the inside, and pair beautifully with coconut chutney or tangy tomato chutney. Quick to prepare and naturally gluten-free, this recipe is a must-try for fans of easy, wholesome meals packed with South Indian flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 0.25 cup Urad dal flour
• 0.5 cup Yogurt
• 0.5 cup Water
• 1 small Onion, finely chopped
• 1 Green chili, finely chopped
• 0.5 teaspoon Ginger, grated
• 8 leaves Curry leaves, chopped
• 2 tablespoons Coriander leaves, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Baking soda
• 2 tablespoons Oil

Directions

Step 1

In a mixing bowl, combine the rice flour, urad dal flour, and salt.

Step 2

Gradually add yogurt and water to the flour mixture, whisking until smooth. The batter should have a pourable consistency similar to pancake batter. Adjust water quantities if necessary.

Step 3

Add the finely chopped onion, green chili, grated ginger, curry leaves, and coriander leaves into the batter. Mix well.

Step 4

Cover the bowl and let the batter rest for at least 10 minutes to absorb flavors and thicken slightly.

Step 5

Just before cooking, stir baking soda into the batter.

Step 6

Heat an appe pan (paniyaram pan) over medium heat and add a few drops of oil into each of the cavities.

Step 7

Once the pan is hot, pour batter into each cavity, filling them about three-quarters full.

Step 8

Cook for 3-4 minutes on one side or until the edges start to look set and the bottom is golden brown.

Step 9

Carefully flip each paniyaram using a skewer or spoon and cook for another 3-4 minutes until the other side is golden and they are cooked through.

Step 10

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

Nutrition Facts

Serving size	558.1 grams (558.1g)

Amount per serving	% Daily Value*
Calories	1064

Total Fat 32.30g	41%
Saturated Fat 3.60g	18%
Polyunsaturated Fat 0.10g
Cholesterol 7mg	2%
Sodium 1603mg	70%
Total Carbohydrate 164.50g	60%
Dietary Fiber 11.70g	42%
Total Sugars 12.20g
Protein 29.50g	59%

Vitamin D 59IU	294%
Calcium 323mg	25%
Iron 4mg	24%
Potassium 911mg	19%

*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: 27.3%

Protein: 11.1%

Carbs: 61.7%