This snack, most commonly found in the Gujarati household among Indian communities, is one that you don’t have to feel guilty about indulging in. With the help of our favorite Paniyaram pan, we’ve minimized the oil and still managed to maximize the crunch and flavor of this snack. Serve this one during tea time or any time of the day to get in that extra serving of veggies.
- Paniyaram pan
- Mixing Bowl
- 1 medium dudhi (bottle gourd) peeled and grated
- ½ cup chana flour/besan (chickpea flour)
- 1 cup whole wheat flour
- 1 teaspoon minced green chilies or per taste
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ground jeeru (cumin powder)
- 1 tablespoon sesame seeds
- 2-3 tablespoons of oil or as needed
- 1 tablespoon water or as needed
- After peeling and grating the dudhi (gourd), squeeze out all of the water and place in mixing bowl
- Preheat the paniyaram pan on low to medium low heat
- To the bowl, add the chickpea and wheat flour
- Add the ginger, garlic, green chilies
- Add the salt, sugar, red chili powder, cumin powder, turmeric powder, and sesame seeds
- Mix well to incorporate using hands or a spoon
- Add a tablespoon of water and mix well
- To the paniyaram pan, add a drop of oil to each opening
- Add about a tablespoon of the dudhi mixture into each opening
- Place the lid on the paniyaram pan and allow to cook for 4-5 minutes
- Flip the muthiya (fritters) and allow to cook 3-4 minutes with the lid closed
- Remove the muthiya (fritters) using a spoon
- Serve and enjoy!
Serve any time of the day as a snack or as a side dish to your meal.
Serve with tea when guests come over.
No Onion/Garlic: Omit the garlic from the recipe.
For extra vegetables, you can add shredded zucchini and carrots.