For the second day of coconut flour recipes, I chose to make a savoury one. After I stopped using carbs in the diet, I started experimenting with dishes which we love. I tried to make them low carb and in the past one and a half year, learnt a lot about low carb substitutions. Coconut flour is one of them. It is low in carb and you need a little amount of the flour to substitute any normal flour. But one thing I haven’t figured out is how to make it egg free. As I eat eggs daily, I never got a chance to experiment on egg substitutes in low carb recipes. But I have made a delicious paniyaram with paneer and cauliflower without the eggs. I will give the recipe at the end of this post. Try it, it is amazing.
I made these for my lunch one day. I also had some spicy tomato chutney in the fridge and these two went together. The paniyarams are so easy to make. Just mix everything in a bowl and prepare the paniyarams. No waiting time, no grinding in mixer and it just needs a single bowl to make. With four eggs in the batter, this makes a filling meal by itself. But if you are making it for tea time snacks, then you can easily three persons.
Coconut Flour – 2 1/2 tbs
Salt- to taste
Kasuri Methi – 1 tbs
Onion – 1, small
Green Chilly 1
Egg – 4
Coconut Oil For Cooking
Red Chilly Powder
Whisk together coconut flour, salt, kasuri methi, chopped onion and green chillies.
Add eggs to the coconut flour mixture and whisk until the batter is thick.
Heat a paniyaram pan. Add coconut oil or ghee in the moulds and add batter.
Cook until the bottom is brown and the top if puffed up.
Flip the paniyaram and cook until the bottom is golden again.
Remove from the moulds and cook the rest of the paniyarams the same way.
Sprinkle chat masala and red chilly powder and enjoy!