Crispy outside, soft inside and packed with healthy ingredients!
Paniyaram is an Indian dish made by steaming variety of batter in the Paniyaram Pan/ appe pan. Paniyaram or often called as appe are crispy on outside and super soft from inside.
By now you would have found out my love for Paniyaram Pan recipes 😜. There are various reasons I cook in Paniyaram Pan.
a. Zero Oil Cooking- In the non-stick pan I can cook without oil. That makes it super easy to transform various deep-fried recipes to healthier version.
b. Portion Control- Yes, that is an added benefit. The mold size is perfect for making a bite size snack and keep portion in control.
These reasons are enough to invest in a good paniyaram pan. Trust me you wont regret. I have couple other recipes that uses paniyaram pan and I will be posting more in future.
Paniyaram’s can be made sweet or savory.
In India, I used to have them as breakfast dish. When I moved to Vancouver (Canada) for higher studies I used to crave them so much. My mom did send a paniyaram pan with me (Mom knows everything 😉 ). Then I started making them by combining ingredients available in my pantry and that used to be my lunch or dinner. Because it used to be one pot meal- perfect mix of grains, vegetables and protein rich yogurt.
Luckily, my husband (RD) also likes paniyarams (savory). and hence the saga continues here in Sourthern California. Here I make them usually on weekends as brunch with cup of hot masala chai and tangy cilantro-mint chutney.
This recipe of paniyaram that I am sharing today is an instant one. Just mix all the ingredients, cook in the mold and done. You don’t need to soak or grind anything. I have tendency to add greens to almost any dish that I cook and you will find some in this recipe too.
Let’s get started to make Healthy Paniyarams. This recipe will make 20-25 paniyarams depending on the portion you cook.
Ingredients-
- 1 cup rava/semolina
- 1 cup oats (Old Fashioned Rolled Oats)
- 1 cup curd/yogurt (replace with plant based for vegan version)
- 1 cup chopped baby spinach and kale mix (if kale isn’t available add any leafy veggie)
- 1 tsp ginger chilli paste ( 1 inch ginger + 2 green chilies)
- 1 tbsp grated fresh coconut ( do not skip this)
- ½ tsp cumin seeds
- ½ tsp salt
- 1/4 tsp Fruit Salt or Baking Soda
- Sesame seeds 1 tsp + mustard seeds 1 tsp (for tempering)
- Water as required
For Dip-
- 2 Tbsp Cilantro-Mint Chutney
- 1/2 cup plain Cream Cheese
Directions-
1.In a mixing bowl add rava, oats and yogurt. Mix well. Add 1 cup water slowly and make sure no lumps are formed. Cover and rest this mix for 20 mins.
2. Add rest ingredients except soda and mix well, adjust salt if required.
3. Heat paniyaram pan on medium flame.
4. As pan gets heated add soda to the batter and mix gently.
5. In a small cup mix sesame and mustard seeds. Add pinch of this seed mix in each mold of paniyaram pan.
6. As they start to crackle pour 1 tablespoon batter in each mold and cover pan with a lid and cook over low flame. Lift lid after 1 min. Turn the paniyaram with spatula and check if it is crispy from outside and cooked inside. If cooked turn/rotate paniyaram upside down so that cooked side is on top. Cover and cook for another 1-2 mins. Cook rest until batter is over.
7. To make dip mix cilantro mint chutney & cream cheese together until combined.
8. Serve hot with Dip & cup of masala chai 😉.
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Love,
Neha❤
FOOD SENSE 