Vegan Paniyaram

Vegan Paniyaram is a delightful South Indian dish made from fermented rice and lentil batter, cooked into fluffy, savory dumplings. Perfectly spiced and served with coconut chutney, it's a wholesome meal ideal for lunch or snacks.

Ingredients

• Rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Fenugreek seeds - 1/2 tsp
• Salt - 1 tsp
• Water - 1.5 cups (for soaking and batter consistency)
• Onion - 1 medium, finely chopped
• Green chili - 1, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves - 10, chopped
• Mustard seeds - 1/2 tsp
• Oil - 2 tbsp (for greasing the paniyaram pan)

Steps

1. Rinse the rice and urad dal together until the water runs clear. Soak them in water along with fenugreek seeds for at least 4 hours or overnight.
2. Drain the soaked rice and dal. Blend them together with enough water to form a smooth batter. The batter should be thick but pourable.
3. Transfer the batter to a bowl, cover, and let it ferment in a warm place for 8-12 hours or until it has doubled in size and is slightly bubbly.
4. Once fermented, add salt to the batter and mix well. Stir in the chopped onion, green chili, ginger, and curry leaves.
5. Heat a paniyaram pan on medium heat and add a few drops of oil to each mold.
6. When the oil is hot, pour batter into each mold, filling them about 3/4 full.
7. Cook for about 3-4 minutes or until the bottom is golden brown. Use a skewer or spoon to flip the paniyarams and cook the other side for another 3-4 minutes.
8. Once cooked, remove the paniyarams from the pan and repeat with the remaining batter, adding more oil as needed.
9. Serve hot with coconut chutney or sambar.

Nutrition

• Calories: 240
• Protein: 9 g
• Carbs: 43 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

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