Rava Paniyaram Recipe

Why You’ll Love This Recipe

Rava Paniyaram is incredibly easy to prepare and doesn’t require any soaking, grinding, or fermenting like traditional paniyaram. It’s a great way to use pantry staples and leftover vegetables. You can whip them up in under 30 minutes and they pair beautifully with chutney or sambar. Plus, they’re kid-friendly, nutritious, and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rava (semolina/sooji)
• Curd (plain yogurt)
• Water
• Baking soda or Eno fruit salt
• Mustard seeds
• Curry leaves
• Urad dal (optional)
• Chopped green chilies
• Grated carrot (optional)
• Chopped onions
• Coriander leaves
• Salt
• Oil (for tempering and greasing the paniyaram pan)

Directions

1. In a bowl, mix rava, curd, and a little water to form a thick batter. Let it rest for 10–15 minutes.
2. In a small pan, heat oil and add mustard seeds. Once they splutter, add urad dal, green chilies, curry leaves, and chopped onions. Sauté until onions turn soft.
3. Add the tempering mixture to the rested batter. Mix in grated carrot and coriander leaves.
4. Adjust consistency with water to make a slightly thick pouring batter.
5. Just before cooking, add baking soda or Eno and mix gently.
6. Heat a paniyaram pan and grease each mold with a few drops of oil.
7. Pour batter into each mold, filling about 3/4 full.
8. Cover and cook on medium heat until the bottom is golden brown. Flip and cook the other side until evenly cooked and crispy.
9. Remove and serve hot with coconut chutney or sambar.

Servings and timing

This recipe makes 15–20 paniyarams (serves 3–4).
Preparation time: 10 minutes
Resting time: 10 minutes
Cooking time: 10–15 minutes
Total time: 30–35 minutes

Variations

• Add grated coconut or chopped spinach to the batter for extra flavor and nutrition.
• Use chopped capsicum or corn for a colorful twist.
• Skip onions and use only grated veggies for a no-onion version.
• Add a pinch of asafoetida (hing) for extra South Indian flavor.
• For a spicy kick, add crushed black pepper or red chili flakes.

Storage/Reheating

Rava paniyarams taste best when served fresh and hot. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a paniyaram pan or on a tawa to restore the crispiness. Avoid microwaving, as it may make them chewy.

FAQs

What is paniyaram pan?

A paniyaram pan (also called appe pan or aebleskiver pan) is a special pan with small round molds used for cooking dumpling-shaped snacks.

Can I use fine or coarse rava?

Both work, but fine rava yields a smoother texture. Coarse rava adds a slight crunch.

Can I make rava paniyaram without curd?

Curd adds softness and tang. If unavailable, you can use buttermilk as a substitute.

Is fermentation required?

No, this is an instant version and doesn’t require any fermentation.

Can I make it vegan?

Yes, use plant-based yogurt instead of dairy curd.

Why are my paniyarams not crispy?

Ensure the batter is not too watery and cook on medium heat with enough oil.

Can I bake them instead of using a paniyaram pan?

Yes, you can bake them in mini muffin trays at 375°F (190°C) for 12–15 minutes, flipping halfway.

What chutneys go best with rava paniyaram?

Coconut chutney, tomato chutney, mint chutney, or even sambar are perfect accompaniments.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead but add baking soda or Eno just before cooking.

Can I freeze rava paniyaram?

It’s not recommended, as the texture changes. They’re best made fresh or stored in the fridge short-term.

Conclusion

Rava Paniyaram is a wholesome, quick, and versatile dish that you can make in a flash with everyday ingredients. Whether you’re serving it for breakfast, packing it in a lunchbox, or enjoying it with your evening chai, this instant snack is sure to satisfy. Give it a try and enjoy its crispy, soft, and flavorful bite.

Rava Paniyaram Recipe

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Rava Paniyaram is a quick and tasty South Indian snack made from semolina, curd, and basic spices. These crispy, soft dumplings are cooked in a special paniyaram pan, making them an easy and healthy breakfast or snack option.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30–35 minutes
• Yield: 15–20 paniyarams (serves 3–4)
• Category: Snack
• Method: Pan Cooking
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

• 1 cup rava (semolina/sooji)
• 1/2 cup curd (plain yogurt)
• 1/2 to 3/4 cup water (as needed)
• 1/2 tsp baking soda or 1/2 tsp Eno fruit salt
• 1 tsp mustard seeds
• 5–6 curry leaves, chopped
• 1 tsp urad dal (optional)
• 1–2 green chilies, finely chopped
• 1 small carrot, grated (optional)
• 1 small onion, finely chopped
• 2 tbsp coriander leaves, chopped
• Salt to taste
• 2–3 tsp oil (for tempering)
• Oil for greasing the paniyaram pan

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Instructions

1. In a mixing bowl, combine rava, curd, and a little water to make a thick batter. Let it rest for 10–15 minutes.
2. Heat 2–3 tsp oil in a small pan. Add mustard seeds. Once they splutter, add urad dal (if using), green chilies, curry leaves, and chopped onions. Sauté until onions are soft.
3. Add the tempering to the rested batter. Mix in grated carrot and coriander leaves.
4. Add more water if needed to reach a thick pouring consistency.
5. Just before cooking, add baking soda or Eno and mix gently.
6. Heat a paniyaram pan and grease each mold with oil.
7. Pour batter into each mold, filling them about 3/4 full.
8. Cover and cook on medium heat until the bottoms are golden. Flip and cook the other side until crispy and fully cooked.
9. Remove and serve hot with coconut chutney or sambar.

Notes

• Use fine rava for a smoother texture or coarse rava for a slight crunch.
• Only add baking soda or Eno right before cooking for best results.
• Don’t over-dilute the batter to maintain shape and crispiness.
• You can bake them in a mini muffin tray if you don’t have a paniyaram pan.
• Serve immediately for the best texture and taste.

Nutrition

• Serving Size: 4 paniyarams
• Calories: 160
• Sugar: 2g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 5mg