Rava Paniyaram Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, yogurt, water, and salt. Let the batter ferment for 4-5 hours.
• STEP 2.Heat a paniyaram pan and add a few drops of oil in each cavity.
• STEP 3.Pour a spoonful of batter into each cavity and cook on medium heat until the bottom turns golden brown.
• STEP 4.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• STEP 5.Remove the paniyarams from the pan and serve hot with coconut chutney or sambar.

Cooking Tips

• You can add finely chopped onions, green chilies, and curry leaves to the batter for extra flavor.
• Make sure to grease the paniyaram pan well to prevent sticking.
• If you don't have a paniyaram pan, you can use an appe pan or a regular non-stick pan with small cavities.

Storage and Serving

• Rava Paniyaram is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the paniyarams in a pan or microwave before serving.