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Rava Paniyaram Recipe | Instant Kuzhi Paniyaram Recipe
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4.27 from 15 votes

Rava Paniyaram | Instant Kuzhi Paniyaram Recipe | Sooji Paniyaram

We usually make Paniyaram using Idli batter. But what if the batter is not available, then we have an option of using sooji as an alternative and sooji paniyaram is instant without fermenting batter. Serve with Chutney, Sambar or Idli podi and enjoy this instant paniyaram. It's crunchy, spicy and very tasty!.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Evening Tiffen
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam

Equipment

  • Paniyaram Pan
  • Heavy Bottomed Pan

Ingredients

  • ½ Cup Semolina (Sooji / Rava) 1 Cup - 250ml
  • ½ teaspoon Salt
  • ¼ Cup Curd (Plain Yogurt)
  • 1 tablespoon Coriander Leaves
  • a Pinch Baking Soda
  • 3 tablespoon Sesame Oil For Cooking Paniyaram

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 Green Chili Chopped
  • Few Curry leaves
  • 1 Onion Finely Chopped

Instructions

Prepare Paniyaram Batter

  • Take a mixing bowl, add rava, salt, curd and give a good mix. Add water and stir well. We need the batter to be semi-thick batter like dosa batter. Keep this batter aside

Preparing Tempering

  • Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to crackle. Then add split bengal gram and fry till the dal becomes light brown.
  • Next, add green chili and curry leaves and give a mix. Then add the chopped onions and saute the onions till translucent.

Finishing Batter

  • Add the tempering to the rava batter and give a good mix. Then we need to add the baking soda and mix the batter well. Adding soda makes the batter little thin in consistency. So do not add more water.

Making Paniyaram

  • Heat the paniyaram pan in medium flame. Add a teaspoon of oil in each mould. When the oil is hot, add a small ladle of rava batter in each mould
  • Close the pan and let it cook in low flame. Then open the lid and flip all the paniyaram and allow it to cook on the other side.
  • When the paniaram becomes golden, using a skewer, take out the cooked paniyaram. Repeat the same for the rest of the batter
  • Serve the delicious Instant Rava Paniyaram with chutney, sambar or idli podi and enjoy this easy snack!

Video

Notes

  1. We can use Eno Salt instead of baking soda. After adding baking soda or eno salt we should not keep the batter aside we need to immediately cook

Nutrition

Serving: 6pcs | Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g