Paniyaram is the speciality of Tamil Nadu. They are made in two ways: Sweet and Normal/Masala. They go well with coconut chutney. My personal favourite place to eat paniyarams is Murugan Idly Shop which comes on the highway between Chennai and Bangalore.


  • ¾ cup Rava/Sooji
  • 1½ cup curd, whisked smooth
  • 1 small Carrot
  • 1 small Onion
  • 2 small Green Chillies
  • 2 teaspoons finely chopped Cilantro leaves
  • ¼ teaspoon crushed Ginger
  • ⅛ teaspoon Baking Soda/Fruit Salt (Just a pinch)
  • Salt
  • 1 teaspoon oil


  • Dry roast Rava for 3-4 minutes. Whisk the curd well. Add the roasted Rava to whisked curd along with salt and fruit salt or baking soda. Set aside for 5 minutes.
  • Heat a Paniyaram pan with one drop of oil in each mould. While the pan is getting heated finely chop the Onions, Green Chillies and Cilantro leaves. Peel and grate the Carrot.
  • Add all these to the Rava batter along with crushed Ginger. Mix well. The batter should be slightly loose but thick enough. You can add ½ cup water if needed.
  • Now spoon in this batter in each mould of the Paniyaram pan and cook in medium flame for 2-3 minutes.
  • Flip each Paniyaram very gently with the help of a skewer or the stick that comes with the pan. Add one drop oil on each Paniyaram and cook for 2-3 more minutes.
  • Once done, remove and finish off the remaining batter. Serve instant Rava Paniyaram with Green Chutney or on its own with coffee/tea.

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