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Rava Paniyaram Recipe (Rava Punugulu) Recipe

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4 from 42 reviews

  • Author: Amina
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

Rava Paniyaram (also known as Rava Punugulu) is a delicious South Indian snack made from semolina (rava), yogurt, and spices, cooked in a special paniyaram pan to create crisp, golden bite-sized dumplings. Perfect for breakfast or evening tea, these savory treats are crispy on the outside and soft inside, flavored with mustard seeds, urad dal, curry leaves, onions, and green chilies.

Ingredients

Batter

  • 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)

Tempering (Seasoning)

  • 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)

For Cooking

  • ⅓ cup Oil or Ghee

Instructions

  1. Prepare the Batter: In a large bowl, combine 1 cup of rava (sooji) and ¾ cup of plain yogurt. Mix well, then gradually add ½ cup of water little by little while stirring to form a thick batter consistency suitable for paniyaram.
  2. Season the Batter: Add 1 tsp salt to the batter and mix thoroughly. Set aside the batter to rest while you prepare the tempering.
  3. Make the Tempering: Heat 1 tbsp oil in a pan over medium heat. Add ½ tsp mustard seeds and allow them to crackle. Then add ½ tsp split urad dal and sauté until it turns golden. Add 1 sprig of curry leaves, followed by finely chopped onions and green chilies. Sauté everything for about a minute until the onions become translucent. Remove from heat.
  4. Add Baking Soda and Tempering to Batter: Add about ½ tsp baking soda (or 1 tsp Eno fruit salt as alternative) to the batter and mix well. Then add the prepared seasoning mix to the batter and incorporate thoroughly.
  5. Heat the Paniyaram Pan and Cook: Preheat the paniyaram pan on medium heat and brush each cavity with oil or ghee generously. Spoon the batter into each cavity to fill them.
  6. Fry the Paniyaram: Cook the paniyarams until the bottoms turn crisp and golden brown. Carefully flip each paniyaram and cook the other side until done and crisp.
  7. Serve: Remove the paniyarams from the pan and serve hot as a tasty snack or breakfast item.

Notes

  • You can substitute baking soda with Eno fruit salt for extra fluffiness.
  • Use oil or ghee according to preference for frying—the ghee adds more aroma.
  • Make sure the batter is thick enough; too thin batter will not hold shape in the paniyaram pan.
  • The paniyaram pan is essential for the traditional shape and cooking; if unavailable, a small muffin pan can be used but results will differ.
  • Adjust green chilies as per your spice preference.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: South Indian

Find it online: https://aminabakes.com/rava-paniyaram-recipe-rava-punugulu-recipe/