Rava Paniyaram Recipe (Rava Punugulu)
Rava paniyaram is a tasty South Indian dish which is made with rava and yogurt. In this recipe the batter is mixed with spices onions, curry leaves and green chillies. Then it is cooked in a paniyaram pan which gives a crispy outer layer and soft inner inner side. This dish is also called as spicy rava paniyaram or crispy rava dumplings. This recipe is easy to make and it is perfect for breakfast, evening snacks or tea time. This paniyaram goes good with coconut chutney or tomato chutney. This dish is loved by everyone because of its simplicity and flavours.
Equipment
Paniyaram pan
Ingredients
- 1 cup Rava / Sooji
- ¾ cup Plain Yogurt (Curd)
- ½ cup Water
- 1 teaspoon Salt to taste
- ½ teaspoon Baking Soda or 1 teaspoon Eno fruit Salt
- ⅓ cup Oil or Ghee
For Tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Split Urad Dal
- 1 sprig Curry leaves
- 1 medium Onion peeled & chopped finely
- 2 no Green Chillies chopped finely
Instructions
- Take sooji, curd in a bowl and mix well. Add water little at a time and make it into a thick batter.
- Add salt and mix well. Set aside while you make the seasoning.
- Heat oil in a pan, crackle in mustard and urad dal. Add in curry leaves.
- Add in onions,chillies and saute for a min. Set aside.
- Now take the batter and add in little baking soda.
- Now add the seasoning to the batter and mix well.
- Heat your paniyaram pan with oil. Spoon some batter in and fry till the bottom crisp up. Flip over and cook.
- Remove and serve.
Nutrition
Nutrition Facts
Rava Paniyaram Recipe (Rava Punugulu)
Serving Size
1 servings
Amount per Serving
Calories
762
% Daily Value*
Fat
48
g
74
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
29
g
Cholesterol
8
mg
3
%
Sodium
1474
mg
64
%
Potassium
337
mg
10
%
Carbohydrates
70
g
23
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
14
g
28
%
Vitamin A
100
IU
2
%
Vitamin C
25
mg
30
%
Calcium
110
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.