Description
These spicy instant rava paniyaram are soft inside, crisp on the edges, and bursting with flavor. Made quickly without fermentation or grinding, they’re perfect for breakfast or a savory snack.
Ingredients
- 3/4 cup rava (semolina/sooji)
- 1 1/2 cups fresh curd, whisked
- 1 small onion, finely chopped
- 1 small carrot, finely grated
- 2 small green chilies, finely chopped
- 2 tsp chopped cilantro leaves
- 1/4 tsp crushed ginger
- 1/8 tsp baking soda or fruit salt (a pinch)
- Salt to taste
- 1 tsp oil for greasing
- Up to 1/2 cup water, as needed
Instructions
- Dry roast the rava on medium heat for 3–4 minutes until aromatic. Do not brown. Let it cool slightly.
- In a bowl, whisk curd until smooth. Add rava, salt, and baking soda. Mix and let rest for 5 minutes.
- Chop onion, chilies, cilantro, and grate carrot. Crush the ginger.
- Add vegetables and ginger to the batter. Mix gently. Add water gradually to get a thick yet pourable consistency.
- Heat a paniyaram pan on medium. Grease each mold lightly with oil.
- Spoon batter into each mold. Cook for 2–3 minutes until golden at the base.
- Flip carefully and cook another 2–3 minutes until cooked through and golden on both sides.
- Remove and serve hot with chutney or tea.
Notes
- Do not skip resting time—it helps rava absorb moisture and soften.
- Adjust spice level by reducing or increasing green chilies.
- Add vegetables like capsicum or corn for extra flavor and color.
- Do not microwave leftovers—reheat in a pan or steamer.
- Serve hot for best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
