Masala Rava Paniyaram

These Masala Rava Paniyarams became an instant breakfast favorite at home. They are soft, delicious, packed with flavour and can be made super quickly. The best vegetarian Indian breakfast recipe!

I remember eating paniyarams/appe/paddu many years ago at a friend's house. Once I bought my own paniyaram pan, I could not stop using it!

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.

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

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Print Recipe

Masala Rava Paniyaram

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 30 Paniyaarams

Calories:

Author: Natasha Minocha

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

• 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!