Name: Rava Paniyaram Recipe (Rava Punugulu) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 cup Rava / Sooji; ¾ cup Plain Yogurt (Curd); ½ cup Water; 1 tsp Salt (to taste); ½ tsp Baking Soda (or 1 tsp Eno fruit Salt); 1 tbsp Oil; ½ tsp Mustard Seeds; ½ tsp Split Urad Dal; 1 sprig Curry leaves; 1 medium Onion (peeled & chopped finely); 2 no Green Chillies (chopped finely); ⅓ cup Oil or Ghee

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If you are craving a snack that is irresistibly crispy on the outside yet soft and flavorful on the inside, the Rava Paniyaram Recipe (Rava Punugulu) Recipe is your new best friend. This delightful South Indian treat uses simple ingredients like rava, yogurt, and spices to create bite-sized wonders that are perfect for teatime or a light evening snack. The way the mustard seeds and curry leaves infuse the batter with aroma while the green chilies add just the right hint of heat makes every paniyaram a tiny, mouthwatering explosion of textures and flavors. If you’ve never tried making them at home, this recipe brings the authentic taste straight from Indian kitchens to your stove with minimum fuss and maximum joy!

Ingredients You’ll Need

The image shows a white plate with eight golden-brown, round Rava Kara Paniyaram arranged in a circle. Each paniyaram has a crispy texture with small green and black specks visible on the surface. In the center of the circle is a small bowl filled with light green dipping sauce, smooth in texture. Behind the plate, there is a clear glass bowl with more paniyarams stacked inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Rava Paniyaram Recipe (Rava Punugulu) Recipe lies in its simplicity. Each ingredient has a purpose, contributing to the perfect texture and vibrant taste that makes this dish so special.

1 cup Rava / Sooji: The base ingredient that gives these paniyarams their wonderfully crunchy crust.
¾ cup Plain Yogurt (Curd): Adds tanginess and helps create a tender, fluffy inside.
½ cup Water: Used to achieve the right consistency for the batter.
1 tsp Salt (to taste): Enhances the natural flavors and balances the tang of yogurt.
½ tsp Baking Soda (or 1 tsp Eno fruit Salt): For a light and airy texture, helping the paniyaram puff up nicely.
⅓ cup Oil or Ghee: For frying, imparting a rich aroma and golden brown crispiness.
1 tbsp Oil: For tempering the spices, infusing the batter with fragrance.
½ tsp Mustard Seeds: Adds a nutty, slightly pungent pop with every bite.
½ tsp Split Urad Dal: Brings crunch and nuttiness to the seasoning.
1 sprig Curry leaves: Offers a signature South Indian fragrance and fresh flavor.
1 medium Onion (peeled & finely chopped): Delivers sweetness and savory depth.
2 Green Chillies (finely chopped): Infuse just the right amount of heat to keep things exciting.

How to Make Rava Paniyaram Recipe (Rava Punugulu) Recipe

Step 1: Prepare the Batter

Start by mixing 1 cup of rava with ¾ cup of plain yogurt in a large bowl. Slowly add ½ cup of water while stirring, aiming for a thick batter that is neither too runny nor too dry. This balance is key to getting paniyarams that hold their shape but remain tender inside.

Step 2: Season with Salt

Add 1 teaspoon salt to taste and mix thoroughly. This simple step ensures that every bite carries a perfect flavor. Leave the batter aside to let the rava soak up the moisture while you prepare the seasoning.

Step 3: Make the Tempering

Heat 1 tablespoon of oil in a small pan. Once hot, add ½ teaspoon mustard seeds and ½ teaspoon split urad dal. Let them sizzle until fragrant and golden. Toss in a sprig of curry leaves, then add finely chopped onion and green chilies. Sauté this mixture for about one minute to soften the onion and develop those rich flavors.

Step 4: Add Baking Soda and Tempering to Batter

Sprinkle in ½ teaspoon baking soda (or 1 teaspoon Eno fruit salt if you prefer) and give it a gentle stir. Quickly add the prepared seasoning to the batter and mix gently but thoroughly. This activates the leavening, making your paniyarams light and fluffy.

Step 5: Cook the Paniyarams

Heat a paniyaram pan or an appe pan with some oil or ghee in each well. Spoon batter carefully into the cavities until they’re about three-quarters full. Fry the paniyarams on medium heat until the bottoms turn crisp and golden brown. Flip them over using a skewer or fork and cook the other side until perfectly done. Remove and place on paper towels to drain any excess oil.

How to Serve Rava Paniyaram Recipe (Rava Punugulu) Recipe

A white plate on a white marbled surface holds eight round, golden brown Rava Kara Paniyaram arranged in a circular shape around a small bowl of pale green chutney in the center. The paniyaram have a crispy, textured outside with small dark specks visible on their surface. In the background, a clear glass bowl filled with more of the paniyaram is placed on the same white marbled texture. Above the food, orange cursive text reads

Garnishes

Warm paniyarams are lovely on their own, but a sprinkle of freshly chopped coriander leaves or a dash of chat masala adds a vibrant fresh kick. For a subtle heat, you can even drizzle a little melted ghee on top just before serving to bring out the rich flavors.

Side Dishes

These delightful bites pair beautifully with classic coconut chutney or a tangy tomato chutney to balance the crispy, soft texture. Sambar also makes for a hearty option, soaking the paniyarams in fragrant lentil-based goodness. The contrast between the spicy-sour chutneys and the mellow paniyarams is simply unbeatable.

Creative Ways to Present

For a fun twist, arrange paniyarams on a platter with small bowls of different chutneys and dips, inviting your guests to mix and match flavors. You can also serve them atop a bed of fresh salad greens for a light, refreshing snack plate that is as colorful as it is scrumptious.

Make Ahead and Storage

Storing Leftovers

If you have leftover paniyarams, cool them completely before storing in an airtight container. They will keep well for up to 2 days in the refrigerator, ready to be enjoyed whenever snack cravings strike.

Freezing

For longer storage, freeze fully cooled paniyarams in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They maintain their taste and texture for up to one month this way.

Reheating

Reheat using a non-stick pan on low heat, turning occasionally, or pop them in a preheated oven at 350°F for about 10 minutes. Microwaving works in a pinch but may soften the crispiness, so stovetop reheating is best to recapture that delightful crunch.

FAQs

Can I use regular all-purpose flour instead of rava?

Regular flour has a different texture and won’t give the crispy, grainy crust that rava provides. For authentic and delicious paniyarams, rava is the best choice.

What can I substitute for yogurt in this recipe?

If you don’t have yogurt, buttermilk or a mix of milk and lemon juice can work as alternatives. The slight acidity helps with fermentation and lends the characteristic tangy flavor.

Is it necessary to add baking soda?

Baking soda (or Eno fruit salt) is important to make the snack light and airy. Without it, the paniyarams may become dense or flat.

Can I make this recipe vegan?

Yes! Simply replace yogurt with a dairy-free yogurt alternative or coconut milk and use oil instead of ghee for frying. The flavor might shift slightly but will still be delicious.

What is the best pan to use for paniyaram?

A specially designed paniyaram pan or appe pan with multiple small cavities is ideal for evenly cooking these bite-sized treats and giving them their distinctive shape.

Final Thoughts

Trust me, once you try this Rava Paniyaram Recipe (Rava Punugulu) Recipe, it will become a favorite way to satisfy snack cravings with a touch of authentic South Indian flair. The joy of making these little golden bites at home, sharing them fresh and piping hot, is simply unbeatable. So, roll up your sleeves, gather your ingredients, and dive into this fun, flavorful cooking adventure. You’ll thank yourself every time a crispy, fluffy paniyaram melts in your mouth!