Baked Paniyaram

Baked Paniyaram is a delightful vegan twist on the traditional South Indian snack, featuring a fluffy and savory batter made from fermented rice and lentils. Baked instead of fried, this dish is a healthier option while still delivering on taste and texture.

Ingredients

• Idli rice - 1 cup
• Split urad dal - 1/4 cup
• Fenugreek seeds - 1/2 teaspoon
• Water - 1.5 cups (for soaking)
• Salt - 1 teaspoon
• Chopped onion - 1/4 cup
• Chopped green chilies - 1 tablespoon
• Chopped ginger - 1 teaspoon
• Chopped coriander leaves - 2 tablespoons
• Baking powder - 1/2 teaspoon
• Oil - 1 tablespoon (for greasing)

Steps

1. Rinse the idli rice and split urad dal under running water until the water runs clear, then soak them together with fenugreek seeds in 1.5 cups of water for at least 6 hours or overnight.
2. Drain the soaked mixture and blend it into a smooth batter, adding a little water if necessary to achieve a pouring consistency.
3. Transfer the batter to a bowl, add salt, chopped onion, green chilies, ginger, coriander leaves, and baking powder, and mix well.
4. Preheat your oven to 180°C (350°F) and grease a muffin or paniyaram tray with oil.
5. Pour the batter into each cavity of the greased tray, filling them about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Once done, remove from the oven, let them cool slightly, and carefully take them out of the tray.
8. Serve warm with coconut chutney or tomato chutney.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.15 L

Health Benefits

• Rich in protein and fiber due to the combination of lentils and rice.
• Low in fat and cholesterol-free, making it heart-healthy.

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