Learn how to make quick and easy Instant Rava Paniyaram recipe with detailed step by step pictures. Rava Kara Kuzhi Paniyaram recipe – instant appe recipe using sooji/semolina.
Instant Rava Paniyaram is an easy and quick recipe to make kara kuzhi paniyaram using rava/sooji. This instant appe or paniyaram can be served as breakfast or dinner but also works as a quick snack. As this is an instant version, it does not require grinding batter or even fermenting it. With no prior preparation, kara kuzhi paniyaram can be made in just half an hour.
Rava Kara Kuzhi Paniyaram
Instant Rava Kara Kuzhi Paniyaram is a savory version of appe/paniyaram made with roasted rava/semolina. It is quick, easy and requires no preparation ahead. The recipe is as simple as it can get. We first make a tempering of mustard seeds, cumin seeds, urad dal, chana dal and asafoetida. Curry leaves, coriander leaves and fried onions add flavor to the paniyaram batter. Rava is also roasted until it is nutty & fragrant. The batter comes together with the addition of fresh curd (only because I don’t prefer sour curd but go for it if you like slight tanginess). A pinch of baking soda is all it needs to make fluffy paniyarams in no time! You can add any vegetable of your choice to the batter and make it more delicious!
Tips & Important Notes for Making Instant Rava Paniyaram
Rava Kuzhi Paniyaram is a simple and straight forward recipe that is beginner friendly. Below are the tips that I follow.
- Use regular sooji/semolina (neither too fine nor coarse) and it is important to roast it for making paniyarams that are non-sticky texturally.
- The batter should be thick, similar to that of idli batter. As we add curd to mix the batter, it absorbs the moisture quite quickly. Before making the paniyaram adjust the batter consistency by adding 1-2 tablespoon of water.
- Using cast iron appe pan/paniyaram kal helps in getting golden crispy beauties that also retain the crispiness for long compared to the ones made in nonstick pan. Slow cooking is the key.
Serving Suggestions
Rava Paniyaram is best served hot/warm with sides of coconut chutney and tiffin sambar. You can also serve it with kara chutney or peanut chutney. Once the batter is mixed and baking soda is adding, it should be used immediately for best results. Don’t store the batter in fridge, it may result in not-so-soft paniyarams.
Checkout other instant breakfast recipes
- Godhumai Rava Dosa
- Oats Idli
- Semiya Rava Idli
- Vegetable Kuzhi Paniyaram
- Onion Rava Dosa
- MTR Style Rava Idli
Instant Rava Paniyaram Recipe with Step by Step Pictures
In a pan heat 2 teaspoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 teaspoon urad dal and 2 teaspoon chana dal. As they turn golden brown, add ¼ teaspoon asafoetida and few curry leaves finely chopped.
Next add 1 medium onion finely chopped and fry it on low flame until translucent.
Now add ½ cup rava/sooji.
Fry on low flame until the rava is fragrant. It doesn’t have to change color. Remove from heat and cool it down completely.
Add 3-4 tablespoon finely chopped fresh coriander along with salt as needed. Mix well.
Add 1 green chilli finely chopped. This is optional and can be avoided if serving to kids.
Next add ⅓ cup fresh thick curd.
Mix it well and the batter should be thick. Leave it for 10 mins.
Meanwhile heat the cast iron paniyaram pan on low flame and add ½ teaspoon of oil in each of the cavities. If using non-stick pan, it only takes 2-3 mins to heat up.
To the prepared batter, add one pinch of baking soda and mix well. If needed, add 1-2 tablespoon water and adjust the consistency.
Pour a small ladle (about 1–1.5 tbsp) of batter into each cavity. Cook on low flame for 3-4 mins.
As the bottom turns golden brown, gently flip around. It does not matter if the center is still wobbly. Flipping at this stage makes round kuzhi paniyaram.
As both sides are golden brown, remove each kuzhi paniyaram. Repeat the same with rest of the batter.
Serve hot/warm with coconut chutney and tiffin sambar.
Recipe Notes
- In the place of baking soda, ½ packet of eno fruit salt can also be used.
- Grated carrots, finely chopped cabbage and French beans can also be added along with onions to make veg rava paniyaram.
Recipe Card
Instant Rava Paniyaram | Rava Kara Kuzhi Paniyaram
Equipment
- Cast Iron Paniyaram Kal/Appe Pan
- Fry Pan
- Mixing Bowl
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Rava/Sooji/Semolina
- ⅓ cup Thick Curd
- 1 Medium Onion Finely Chopped
- 2 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 2 teaspoon Urad Dal
- 2 teaspoon Chana Dal
- ¼ teaspoon Asafoetida
- 3-4 tablespoon Finely Chopped Fresh Coriander
- 1 Green Chilli Finely Chopped
- Large Pinch of Baking Soda
- Few Fresh Curry Leaves
- Salt as needed
- Water as needed
- Oil as needed to cook paniyaram
Instructions
- In a pan heat 2 teaspoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 teaspoon urad dal and 2 teaspoon chana dal. As they turn golden brown, add ¼ teaspoon asafoetida and few curry leaves finely chopped.
- Next add 1 medium onion finely chopped and fry it on low flame until translucent.
- Now add ½ cup rava/sooji.
- Fry on low flame until the rava is fragrant. It doesn’t have to change color. Remove from heat and cool it down completely.
- Add 3-4 tablespoon finely chopped fresh coriander along with salt as needed. Mix well.
- Add 1 green chilli finely chopped. This is optional and can be avoided if serving to kids.
- Next add ⅓ cup fresh thick curd.
- Mix it well and the batter should be thick. Leave it for 10 mins.
- Meanwhile heat the cast iron paniyaram pan on low flame and add ½ teaspoon of oil in each of the cavities.
- To the prepared batter, add one pinch of baking soda and mix well. If needed, add 1-2 tablespoon water and adjust the consistency.
- Pour a small ladle (about 1–1.5 tbsp) of batter into each cavity. Cook on low flame for 3-4 mins.
- As the bottom turns golden brown, gently flip around. It does not matter if the center is still wobbly. Flipping at this stage makes round kuzhi paniyaram.
- As both sides are golden brown, remove each kuzhi paniyaram. Repeat the same with rest of the batter.
- Serve hot/warm with coconut chutney and tiffin sambar.
Notes
- In the place of baking soda, ½ packet of eno fruit salt can also be used.
- Grated carrots, finely chopped cabbage and French beans can also be added along with onions to make veg rava paniyaram.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
desicartuk
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!