Nut-Free Paniyaram

Discover the joy of bite-sized comfort food with this Nut-Free Paniyaram recipe, a delicious twist on the traditional South Indian delicacy. Made with a perfectly fermented batter of idli rice, urad dal, and fenugreek seeds, this recipe promises crispy, golden paniyarams with a soft and airy center. Sautéed onions, green chilies, fragrant curry leaves, and tempered mustard seeds are mixed into the batter for an added burst of flavor and aroma. The use of sesame oil in a paniyaram pan ensures a beautifully crisp exterior while keeping it light and nut-free, making it an excellent option for those with dietary restrictions. Ready in just under an hour after fermentation, these paniyarams are ideal as a breakfast, snack, or party appetizer. Pair them with spicy coconut chutney or savory sambar for an authentic culinary experience that's both flavorful and allergy-friendly.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 1 medium, finely chopped Onion
• 1 finely chopped Green chili
• 8 leaves, chopped Curry leaves
• 0.5 teaspoon Mustard seeds
• 2 tablespoons, for tempering Oil
• 2 tablespoons, for cooking Sesame oil

Directions

Step 1

Wash the idli rice and urad dal separately under running water until the water runs clear. Soak them in enough water for at least 6 hours or overnight, adding the fenugreek seeds to the urad dal soak.

Step 2

Drain the soaked urad dal and fenugreek seeds. Grind them in a blender or a wet grinder with just enough water to make a smooth, fluffy batter. Transfer it to a large bowl.

Step 3

Next, grind the soaked rice with minimal water to make a smooth batter. Combine the rice batter with the urad dal batter, add salt, and mix well using your hands. This helps kickstart the fermentation.

Step 4

Cover the bowl and ferment the batter in a warm place for 8-12 hours or until it has doubled in volume.

Step 5

Once fermented, adjust the batter consistency with a little water if necessary. It should be thick yet pourable.

Step 6

In a small pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and allow them to splutter. Add chopped onions, green chili, and curry leaves, sautéing until the onions turn translucent.

Step 7

Mix the sautéed onion mixture into the fermented batter evenly.

Step 8

Heat a paniyaram pan on medium heat and add a few drops of sesame oil into each well.

Step 9

Pour spoonfuls of the prepared batter into each well, filling them about three-quarters full.

Step 10

Cover the pan with a lid and cook for 3-4 minutes on low-medium heat until the edges are golden brown.

Step 11

Use a skewer or chopstick to gently flip the paniyaram and cook the other side uncovered for another 3-4 minutes until golden and crispy.

Step 12

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

Nutrition Facts

Serving size	494.4 grams (494.4g)

Amount per serving	% Daily Value*
Calories	1053

Total Fat 58.60g	75%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 11.70g
Cholesterol 0mg	0%
Sodium 2394mg	104%
Total Carbohydrate 110.30g	40%
Dietary Fiber 15.80g	56%
Total Sugars 8.20g
Protein 23.90g	48%

Vitamin D 0IU	0%
Calcium 164mg	13%
Iron 7mg	36%
Potassium 1034mg	22%

*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: 49.6%

Protein: 9.0%

Carbs: 41.5%