Nut-Free Rava Paniyaram

Delight your taste buds with this Nut-Free Rava Paniyaram, a quick and easy South Indian delicacy that's as healthy as it is delicious! Made with semolina (rava/sooji) and yogurt, this recipe yields crispy outside and soft inside paniyarams that are packed with wholesome goodness. Grated carrots, onions, and fragrant curry leaves add pops of color and flavor, while a tempering of mustard seeds and chana dal enhances its aromatic appeal. With no nuts involved, this recipe is perfect for those with allergies, and the simple paniyaram pan cooking method ensures minimal oil usage for a guilt-free treat. Ready in just 30 minutes, Nut-Free Rava Paniyarams make an excellent choice for breakfast, snacks, or even a light dinner when paired with coconut chutney or flavorful sambar.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt
• 0.5 cup Water
• 0.5 cup Grated Carrot
• 1 small, finely chopped Onion
• 1 finely chopped Green Chili
• 1 teaspoon Mustard Seeds
• 1 tablespoon Chana Dal
• 10 fresh leaves Curry Leaves
• 2 tablespoons Oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking Soda
• 1 tablespoon Oil (for cooking)

Directions

Step 1

In a mixing bowl, combine 1 cup of semolina, 1 cup of yogurt, and 0.5 cup of water to form a smooth batter. Let the batter rest for 10 minutes.

Step 2

Meanwhile, heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them crackle.

Step 3

Add 1 tablespoon of chana dal and sauté until golden brown. Then add finely chopped onions and a chopped green chili, sauté until the onions turn translucent.

Step 4

Add grated carrot, 10 curry leaves, and stir well. Season with 0.5 teaspoon of salt. Mix for about 2 minutes and remove from heat.

Step 5

Add the carrot-onion mixture to the semolina batter and mix well. Adjust the consistency with a little water if needed to achieve dropping consistency. Just before making paniyarams, stir in 0.5 teaspoon of baking soda.

Step 6

Grease the paniyaram pan with a little oil and heat it over medium heat.

Step 7

Pour a spoonful of batter into each cavity of the paniyaram pan. Drizzle a few drops of oil around each one.

Step 8

Cook on medium heat until the edges start to brown, then gently flip the paniyarams using a skewer or fork.

Step 9

Cook the other side until golden brown and crisply cooked. Remove from the pan and repeat with remaining batter.

Step 10

Serve hot with coconut chutney or sambar.

Nutrition Facts

Serving size	812.9 grams (812.9g)

Amount per serving	% Daily Value*
Calories	1359

Total Fat 49.80g	64%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 0.10g
Cholesterol 15mg	5%
Sodium 2031mg	88%
Total Carbohydrate 185.90g	68%
Dietary Fiber 13.40g	48%
Total Sugars 26.60g
Protein 42.70g	85%

Vitamin D 118IU	588%
Calcium 572mg	44%
Iron 4mg	23%
Potassium 1511mg	32%

*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: 32.9%

Protein: 12.5%

Carbs: 54.6%