Paniyaram Chaat

Paniyaram Chaat is a delightful fusion of crispy rice dumplings served with tangy chutneys and savory toppings, creating a burst of flavors in every bite. This dish is not only fun to eat but also offers a unique twist on traditional Indian street food.

Ingredients

• Cooked rice - 1 cup (200g)
• Urad dal (split black gram) - 1/4 cup (50g)
• Fenugreek seeds - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Water - as needed for grinding
• Oil - for frying
• Green chutney - 3 tablespoons
• Tamarind chutney - 3 tablespoons
• Chopped onions - 1/4 cup
• Chopped tomatoes - 1/4 cup
• Chopped cilantro - 2 tablespoons
• Sev (crispy chickpea noodles) - 1/4 cup
• Chaat masala - 1/2 teaspoon

Steps

1. Soak urad dal and fenugreek seeds in water for about 4 hours. Drain and blend with cooked rice and a little water to form a smooth batter.
2. Transfer the batter to a bowl, add salt, and let it ferment for 6-8 hours or overnight.
3. Heat a paniyaram pan over medium heat and add a little oil in each cavity.
4. Once the oil is hot, pour the fermented batter into the cavities, filling them halfway.
5. Cook for about 4-5 minutes until the bottom is golden brown, then flip them using a skewer or spoon and cook for another 4-5 minutes until golden brown on both sides.
6. Remove the paniyarams and place them on a serving plate.
7. Drizzle green chutney and tamarind chutney over the paniyarams.
8. Top with chopped onions, tomatoes, cilantro, and sprinkle sev on top.
9. Finish with a sprinkle of chaat masala for extra flavor. Serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in protein due to urad dal, supporting muscle health.
• Contains fiber from rice and vegetables, aiding digestion.

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