Recipe · Breakfast · by Shrami Devikabhai, Kidney Warriors Foundation
Kushi Panniyaram (Paniyaram)
Good for CKD, dialysis, diabetics, and transplant patients
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 14
Per serving
3 panniyarams
Safe for your stage
Phosphorus36.5 mg
Potassium137 mg
Sodium7.35 mg
Protein2.25 g
Energy78 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Black gram dal30 g · 1/4 cup
- Rice raw90 g · 1 cup
- Oil12.5 g · 2 1/2 tsp
- Onion big100 g · 1 big onion
- Coriander leaves50 g · 3/4 cup
- Carrot orange50 g · 1 medium carrot
- Ginger fresh10 g · 2 tsp
- Green chillies10 g · 2
- Oil (for seasoning)5 g · 1 tsp
- Mustard seeds (for seasoning)1 g · 1/4 tsp
Method
- 1Prepare batter using black gram dal and raw rice (follow the method given for dosa batter).
- 2Finely chop onions, coriander leaves and green chilies. Grate carrot and ginger (can also add grated cabbage if potassium level is in limits).
- 3Prepare seasoning: heat oil in a small pan; let mustard seeds splutter and add it to batter.
- 4Mix the above vegetables in the batter. Add salt as per advice.
- 5Heat the panniyaram skillet and add 1/2 tsp oil in each mould. (USE CLOTH or BRUSH to apply less oil.)
- 6Pour a tablespoon of batter into each mould. Cover and let cook for 10 min on low flame.
- 7Flip the panniyarams and cook for 5 minutes.
Notes from the contributor
- • To reduce oil and lower the fat content you may use a non-stick skillet.
- • To reduce potassium content use less amount of coriander leaves.
- • Keep portion size if you need to control potassium and fat.
- • You may use idli/dosa batter to prepare this.
Sources
- KWF · Proprietary-with-permission · id kwf_kushi_panniyaram