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 Paniyarams…
I remember eating paniyarams/ 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 every day 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 nonstick one, so there’s no requirement of greasing it, though I do give it the mandatory brush over.
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, paniyarams 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!
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Masala Rava Paniyaram
- 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
- Whisk the semolina/ sooji and yogurt well. Keep aside for 5-10 minutes.
- In the meanwhile, keep the paniyaram pan on medium gas for heating.
- 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.
- 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.
- Once done, take the paniyarams out and repeat till all the batter finishes.
- Serve warm with coconut chutney or mint chutney and maybe some hot sambhar to dip them in. Enjoy!