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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.

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

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

Find it online: https://thefamilycooking.com/rava-paniyaram-recipe/