Rava Paniyaram
Rava Paniyaram is a delightful South Indian snack that combines crispy golden exteriors with soft, fluffy interiors for the perfect bite-sized treat. Made from semolina (rava), yogurt, and a burst of flavorful spices like mustard seeds, cumin, and green chili, this dish is not only easy to prepare but also packed with aromatic goodness. The addition of grated carrot and sautéed onions brings a subtle sweetness and texture, while Eno fruit salt ensures a light and airy finish. These savory paniyarams are cooked to perfection in a unique paniyaram pan, making them an ideal appetizer or tea-time snack. Serve them hot with coconut chutney or sambar to experience a comforting and authentic taste of South India. Perfect for busy mornings or festive gatherings, Rava Paniyaram is a quick and flavorful twist on traditional recipes, ready in just 35 minutes!
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Recipe Information
Ingredients
- 1 cup Rava (semolina)
- 1 cup Yogurt
- 1 cup Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Eno fruit salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 finely chopped Green chili
- 5 leaves Curry leaves
- 2 tablespoons Grated carrot
- 0.5 finely chopped Onion
- 2 tablespoons Oil
Instructions
In a large mixing bowl, combine 1 cup of rava, 1 cup of yogurt, and 1 cup of water. Stir well to ensure there are no lumps and let it rest for 10 minutes.
Meanwhile, heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to splutter.
Add finely chopped green chili and curry leaves to the pan and sauté for a few seconds.
Add 2 tablespoons of grated carrot and 0.5 finely chopped onion to the pan. Sauté until the vegetables are soft and the onions are translucent. Remove from heat and let it cool slightly.
Add the sautéed mixture, 0.5 teaspoon of salt, and 0.5 teaspoon of Eno fruit salt to the rava batter. Mix gently and thoroughly.
Heat a paniyaram pan over medium heat and grease each cavity lightly with oil.
Pour a spoonful of the batter into each cavity. Cook on a low flame until the edges start to come away and the bottoms turn golden brown.
Flip the paniyarams using a skewer or a small spoon and cook the other side until golden brown.
Remove the cooked paniyarams from the pan and repeat the process with the remaining batter.
Serve the Rava Paniyaram hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 25.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 569 mg | 44% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
