Thursday, July 28, 2016

Rava Paniyaram

Paniyaram is a popular breakfast item in Tamilnadu. I happened to eat it for the first time at a friend's place. I liked it so much that I asked for the recipe of paniyaram from my friend who shared it readily and I bought a paniyaram pan the very next day to cook paniyarams at home. Paniyaram pan, which shares a resemblance with muffin pan, is easily available at Indian grocery stores. Paniyaram goes well any idli or dosa chutney, but I tried it with tomato garlic chutney. The combination of the two was full of flavorful goodness. 

Ingredients for Paniyaparam

1 cup rava or sooji - 1 cup
1/2 cup yogurt
1/2 cup Water
Salt to taste
1/2 tsp baking soda
Oil as needed for making paniyaram

For Flavoring:

Oil - 1 tsp

1/2 tsp black mustard seeds
1 tsp urad dal
8-10 curry leaves
1 medium size onion (chopped finely)
2-3 green chillies (chopped finely)


1) Mix rava, yogurt, water, and salt and prepare a batter of thick consistency.

2) Heat oil in a pan and oil becomes smoking hot, add curry leaves, mustard seeds and urad dal. When they begin to sputter, add onion and green chilies and fry the onion till onion becomes translucent.

3) Add baking soda to the batter and add the above flavoring and mix in.

4) Grease the paniyaram pan with oil. Add a spoonful of batter into each compartment and fry on medium heat till the bottom of the paniyaram turns orange. Flip and fry the other side in similar manner.

5) Remove when done and serve paniyaram hot with tomato garlic chutney.

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