Masala Rava Paniyaaram

Masala Rava Paniyaaram

I have to admit, I have limited South Indian food cooking skills.  I’ve turned on the waterworks plenty of times  over  or under fermented idli- dosa batters, burnt shapeless dosas, undercooked idlis, watery coconut chutney, lumpy upma ….enough to put me off trying to cook  any dish from this beloved cuisine for a quite a while.

Recent years have seen me conquer a few recipes though. But making dosas still gives me  nightmares! Here is my trusty quick Utthapam recipe converted into Masala Rava Paniyaarams….

Masala Rava Paniyaaram

I remember eating paniyaarams/ appe/paddu many moons ago at a friend’s house.  I managed to wriggle the recipe out of her, only to forget about it promptly.  Then a couple weeks ago, I saw beautiful Instagram posts of the same and I just had to go buy the paniyaaram pan and I have used it everyday since.  Thank you @Bina and @Asha for the inspiration!

This is such an easy recipe.  The batter comes together in 5 minutes and cooking it in the pan is a breeze.  I have a non stick one, so there’s no requirement of greasing it, though I do give it the mandatory brush over.

Masala Rava Paniyaaram

You can add as many vegetables as you want or leave them out..entirely up to you.  While this does make a fantastic  snack and is great for tiffin, we  love to make a meal out of this with sambhar and coconut peanut chutney.  Crispy from outside, soft and fluffy from inside, paniyaarams are such a hit in  my family ( all of whom insist on calling them mini idlis!) Oh well, so long as they are happily tucking them in…!!

I hope you will give these a try! Happy eating!

Masala Rava Paniyaaram

Masala Rava Paniyaaram
Yum
Print Recipe
Servings Prep Time
30-32 Paniyaarams 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
30-32 Paniyaarams 5 minutes
Cook Time
20-25 minutes
Masala Rava Paniyaaram
Yum
Print Recipe
Servings Prep Time
30-32 Paniyaarams 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
30-32 Paniyaarams 5 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 cup Semolina /Sooji
  • 1.5 cups Yogurt
  • 1 Onion, small finely chopped
  • 1-2 Green chillies finely chopped
  • 1.5 Tbsp Roasted Peanuts roughly chopped
  • 1 tsp Mustard seeds
  • 10-12 Curry leaves
  • 1/2 tsp baking soda
  • 1 tsp Turmeric
  • 1 tsp salt
  • 1 tsp oil
Instructions
  1. Whisk the semolina/ sooji and yogurt well. Keep aside for 5-10 minutes.
  2. In the meanwhile, keep the paniyaaram pan on medium gas for heating.
  3. Add the chopped vegetables, peanuts, mustard seeds, curry leaves, turmeric, baking soda and salt. This should be a thick mixture, with a soft dropping consistency. You can add some water to loosen the batter, if its too thick.
  4. Lightly brush the moulds with oil and spoon in the batter. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
  5. Once done, take the paniyaarams out and repeat till all the batter finishes.
  6. Serve warm with coconut chutney or mint chutney and maybe some hot sambhar to dip them in. Enjoy!

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4 Comments on "Masala Rava Paniyaaram"

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Subhodeep Mukhopadhyay

I really appreciate the way you magically transform something as everyday as Masala Paniyara into something so aesthetic. 🙂

The photos are as usual amazing. I also had a look at the online shop and it is very elegant, colorful and appetizing. Wish you all the very best!

Thanks!
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