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    Home > Main Dishes

    March 29, 2016

    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!

    Masala Rava Paniyaram

    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!

    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, paniyarams are such a hit in my family.

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

    Masala Rava Paniyaaram

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Masala Rava Paniyaram
    Print Recipe

    Masala Rava Paniyaram

    Prep Time5 mins
    Cook Time20 mins
    Total Time25 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!

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    Reader Interactions

    Comments

    1. Subhodeep Mukhopadhyay says

      April 02, 2016 at 1:00 pm

      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!
      My Latest: How to Double your money in India

      Reply
      • natashaminocha says

        April 04, 2016 at 7:10 am

        Thank you so much Subhodeep! You are incredibly kind and supportive and I really do appreciate that.:)

        Cheers

        Reply
    2. natashaminocha says

      April 06, 2016 at 4:39 am

      Thank you so much for featuring the paniyaarams on your blog Subhodeep. Deeply honoured.
      Cheers
      Natasha

      Reply

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