Quinoa Paniyaram is a healthy, protein rich, gluten free, vegetarian breakfast or snack dish. Usually enjoyed with some chutney, this delicious dish is filling. What I like about paniyarams is that they can be enjoyed hot or cold. Therefore it is ideal for lunchboxes too.
What Is Paniyaram?
Paniyaram is a popular breakfast or snack time dish made traditionally from rice and lentil fermented batter. Also known as Kuzhi Paniyaram, Paddu, Guliyappa, Yeriappa, Ponganalu, Appe is simply a puffy ball shaped snack made in a mould. The batter is poured into the paniyaram pan or appe pan(aebleskiver), covered with a lid and allowed to steam till done. Make it either sweet or savory. The savory ones are served with some chutney and sambar or with chutney alone.
As my appe pan does not work on my induction in Canada, I make them in a takoyaki pan which is electrical. My takoyaki pan mould is small therefore the paniyaram size is small. However, it works well as a substitute for an appe or aebleskiver pan.
A Bit About Quinoa Paniyaram
As I mentioned above traditionally paniyaram is made from rice lentil batter which is also used for idlis and dosa. To make it protein rich and to include quinoa in the diet, I like to make the quinoa ones. Sometimes I replace the quinoa with different types of millets. Quinoa, rice and urad dal are soaked for 4-6 hours. Then I make the batter and allow it to ferment overnight or for 8 hours. During the colder season it takes a bit longer.
I served it with a quick Podi Chutney. I mixed the podi powder with a bit of oil and water and the chutney was ready within a minute. Can serve it with Coconut Chutney.
Sharing This Recipe With 2024 Alphabet Challenge Group
We’re on the letter Q. It is a difficult letter where ingredients are concerned. Quinoa is the most popular. Then you have quince. Can add quick in front of a recipe name or hunt for a recipe name that starts with Q like Qubani Meetha. But unfortunately, I didn’t get dried apricots. So Quinoa Paniyaram it is.
The Alphabet Challenge Journey So Far
AMARANTH PARATHA | RAJGIRA PARATHA
Amaranth Paratha is gluten free, vegan, soft, tasty and healthy flatbread. Pretty easy to make, it is a good way to include amaranth in your diet. Known as rajgira paratha in Hindi, these parathas can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi, etc.
Beetroot Tomato Soup is a comforting, easy to make and healthy soup. With some warm spices, it is perfect for the cold season. With the weather so unpredictable at the moment, snow, rain, wind chills, storms, etc soups are so comforting and definitely warm up the body and soul.
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Dangella | Tawa Handvo is a traditional Gujarati recipe where the handvo batter is cooked on a tawa instead of baking it. It is a Gujarati style savoury pancake. Above all, it is a delicious and healthy breakfast, tea time snack or a light dinner or lunch meal. The advantage of making Dangella or Tawa Handvo is that you can add a lot of vegetables.
Egg Pulao is a one pot, delicious, filling pilaf dish that is made with long grain rice, eggs and spices. It is a versatile recipe as one can choose to add vegetables and spices of their choice. We enjoy egg pulao as a meal on its own with some raita and papad on the side. However you can easily serve it with any curry your choice.
Turkish Fig Pudding also known as Incir Uyutmasi is an easy to make, delectable, melt in the mouth, luscious pudding that can be enjoyed for breakfast or as dessert. Basically you need only 2 main ingredients, dried figs and milk. This dessert is sugar free and excellent indulgence for diabetics.
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Iceberg Wedge Salad is a delicious, healthy way to enjoy crisp and crunchy lettuce. The classic wedge salad has a topping of bacon crumbles, onion and tomatoes with a generous drizzle of blue cheese dressing. My version of the Iceberg Wedge Salad is different- a vegetarian one.
Jeera Bhaat | Jeera Rice is full of flavour, aromatic, easy to make, fluffy rice. It is usually served with dals or curries. Rice in Gujarati or Maharashtrian language is called Bhaat, while in Hindi it is chawal. Jeera is cumin, and thus a generous amount of cumin seeds are added along with other spices to make this popular rice dish.
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Some Recipes With Q On My Blog – Please Check Them Out
QUINOA BURRITO BOWL SALAD
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I have used a mixture of white and red quinoa. The reason being that I didn’t have enough of either so mixed both. Use any quinoa of your choice.
Rice
I like to use idli rice. If you don’t have any use whichever rice you have in the pantry.
Urad Dal
Urad dal is split black gram. Easily available in all Indian Stores. Urad dal helps to ferment the batter.
Fenugreek Seeds
A little is added as it helps in fermenting the batter. Generally fenugreek seeds are bitter but the bitterness reduces when soaked.
Water
Normal tap water is required to wash and soak the quinoa, rice and urad dal. Also need some to prepare the batter.
Salt
Add according to your taste.
Pepper Powder
Adds flavour but add according to your taste.
Oil
Need some oil for tempering and also for cooking the paniyarams.
Curry Leaves
Also known as Kari patta, limbdi, use fresh, dried or frozen.
Mustard Seeds
Rai or sarson ke dana, need some for the tempering.
Chickpea Lentil
Need a small amount for tempering. Adds flavour and a bite to the paniyaram. It is best to used roasted chana dal. Easily available in grocery stores. If you don’t have any then omit it.
Carrot
Peel and grate a small carrot. Need about ¼ cup. Can replace it with grated pumpkin, zucchini.
Sweet Corn
Fresh, canned or frozen. Best to steam or boil the corn kernels before adding them to the paniyaram batter. Can use green peas instead.
Onion
Peel and chop finely.
Green Chilli
Add according to your taste, mince them or chop the chilli finely.
Fresh Coriander
Add chopped fresh coriander for flavour.
QUINOA PANIYARAM
mayurisjikoni
Quinoa Paniyaram is a healthy, protein rich, gluten free, vegetarian breakfast or snack dish. Usually enjoyed with some chutney, this delicious dish is filling. What I like about paniyarams is that they can be enjoyed hot or cold. Therefore it is ideal for lunchboxes too.
Wash the quinoa, rice and urad dal separately. I like to use a sieve or strainer for this.
Transfer the washed quinoa, rice and urad dal into 3 separate bowls.
Add enough tap water, about an inch above the level of the grains.
Add the fenugreek seeds to the urad dal.
Cover both the bowls and allow the quinoa, rice and urad dal soak for 4-6 hours.
PREPARE THE QUINOA PANIYARAM BATTER
Drain out the water from the quinoa, rice and urad dal. Don't throw it away as we will need some for grinding both to prepare the batter.
Transfer the urad dal to the blender jug. Add ½ cup water and grind it to a smooth paste. If need be add more water but be careful not to add too much.
Transfer the ground urad dal into a big bowl.
Now add the soaked quinoa and rice into the blender jug.
At first add only ½ cup water. Switch on the blender to grind the quinoa and rice.
If required add some more water but be careful as you need a thick fluffy batter and not a thin runny one.
Blend to get an almost smooth batter.
Transfer the batter to the bowl with the urad dal batter.
Mix well. Cover the bowl and leave it in a warm place for 8 hours or overnight.
By placing it in a warm place like your oven or microwave oven or the water heater storage cupboard, it helps the batter to ferment.
The batter should be almost double the size and fluffy. Should have air pockets when you gently lift the top of the batter with a spoon.
PREPARE THE TEMPERING
Heat oil in a wide pan over medium heat.
When it becomes hot add the mustard seeds.
As soon as the seeds begin to pop, add the urad and chana dal.
Stir fry for 30 seconds. Add the curry leaves and chopped green chilli.
Stir fry for 30 seconds.
Add the chopped onion, grated carrot and sweet corn.
Stir fry the mixture till the onion becomes a bit soft but not over cooked.
Take the pan off the heat. Allow the mixture to cool down a bit.
Add the tempering to the batter.
Add salt, pepper powder and coriander. Mix well gently.
PREPARATION OF QUINOA PANIYARAM
Heat the paniyaram pan over medium heat.
I used the electrical takoyaki pan which I have to allow to heat up according to the instructions given.
Add a few drops of oil into each of the mould/mold.
Add a teaspoonful of the batter into each mould.
Cover the pan and allow the paniyaram to cook. This usually takes about 5 minutes.
Take the cover off. If the top of each paniyaram appears dry and the sides are light brown, then they are ready to be flipped over.
Using a skewer, small spoon or knife, gently flip each paniyaram over so that the top part gets cooked.
Drizzle a few drops of oil around the paniyaram and cook for 3-5 minutes.
This time there is no need to cover the pan.
Remove the cooked paniyaram and serve with your favourite chutney.
Notes
Allow the batter to ferment well. If after 10 hours it is not fermented, add ½ Eno or baking soda to the batter.
Add vegetables of your choice.
If you don't have idli rice then use any rice you have at hand.
Allow the paniyaram to cook well before flipping it over.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
These look like a wonderful snack! I have an aebleskiver pan that I haven’t used in years. And I have the urad but not the chana dal, looks like I need to pick up some.
Paniyaram is one of our favorites for the weekend. I love how you have made these with quinoa and also adding tons of veggies is a great way to fortify the meal. I am craving for paniyaram. I am trying this recipe for this weekend.
16 Comments
Wendy Klik
August 14, 2024 at 6:46 am
Perfect grab and go breakfast for the upcoming school year.
mayurisjikoni
August 15, 2024 at 7:12 pm
It definitely is and healthy too.
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[…] Quinoa Paniyaram by Mayuri’s Jikoni […]
hobby baker Kelly
August 14, 2024 at 8:20 pm
These look like a wonderful snack! I have an aebleskiver pan that I haven’t used in years. And I have the urad but not the chana dal, looks like I need to pick up some.
mayurisjikoni
August 15, 2024 at 7:11 pm
Thanks Kelly, you can easily omit the chana dal if you don’t have any.
Karen’s Kitchen Stories
August 14, 2024 at 9:00 pm
I just love your recipes! You always introduce me to something that is totally new (to me) and delicious. I’m looking forward to trying this.
mayurisjikoni
August 15, 2024 at 7:11 pm
Thank you so much Karen.
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Camilla M Mann
August 16, 2024 at 8:47 am
Thanks for the introduction and recipe for these paniyaram. I will have to give this a try. They look delicious.
mayurisjikoni
August 16, 2024 at 7:43 pm
You’re most welcome Camilla. Once you try making paniyaram, you’ll be able to use so many different grains, lentils, etc.
Sneha Datar
August 17, 2024 at 1:24 pm
I love these paniyaram especially because it contains quinoa!
mayurisjikoni
August 17, 2024 at 10:47 pm
Thanks Sneha, good way to get kids to enjoy quinoa.
Colleen – Faith, Hope, Love, & Luck
August 19, 2024 at 5:03 pm
Mayuri, these sound fantastic. And I really like that they can be enjoyed either hot or cold.
mayurisjikoni
August 20, 2024 at 9:53 pm
Thanks Colleen all sorts of paniyaram or appe as they are called in India are popular for breakfast or lunchboxes.
Radha
August 31, 2024 at 1:04 pm
Paniyaram is one of our favorites for the weekend. I love how you have made these with quinoa and also adding tons of veggies is a great way to fortify the meal. I am craving for paniyaram. I am trying this recipe for this weekend.
mayurisjikoni
September 4, 2024 at 5:18 pm
Thank you so much Radha. Enjoy the quinoa paniyaram.