Rava kara paniyaram is a simple delicious South Indian recipe which can be served as a breakfast or evening snack. They are crispy outside and soft inside and tastes great with coconut chutney.
Ingredients
Ingredients
- Rava/Semolina - 1 cup
- Curd - 1/2 cup
- Grated carrot - 1/2 cup
- Coriander leaves - 2 tbsp, finely chopped
- Baking soda - a pinch
- Salt - to taste
- Oil - to cook paniyaram
For the seasoning
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Chana dal - 1 tsp
- Urad dal - 1 tsp
- Curry leaves - few
- Ginger - 1 inch, grated
- Green chilli - 1, finely chopped
- Onion - 1, medium sized, finely chopped
Method
- In a bowl mix rava, curd and salt together with little water to form thick batter. Keep aside for 1 hour.
- Heat 2 tsp of oil in a pan and add mustard seeds.
- When the mustard seeds start to splutter add chana dal and urad dal. Fry till they turn light brown.
- Add torn curry leaves, grated ginger, green chilli and onion. Saute well until onion turns transparent.
- Turn off the stove and add this to the rava batter.
- Add grated carrot, baking soda and chopped coriander leaves to the batter and mix well.
- Heat paniyaram pan and add few drops of oil inside the holes.
- Fill the holes with the batter.
- Cook covered in low flame. When the sides start to leave, flip it over to the other side.
- Cook in low flame until it turns golden brown. Repeat the same with remaining batter.
- Serve hot with coconut chutney.
