Rava sweet paniyaram or rava appam is a delicious snack. Prepare this for festivals like Karthigai deepam or even as snack.
We usually make pori urundai mainly for karthigai deepam. To be specific, nel pori as well as aval pori.
We make Arisi pori urundai just for snacking, actually. Other than pori urundai, we make a sweet appam.
Especially, it will be instant wheat flour appam with banana. We do not make Nei appam often in our family.
Check out my other recipes for Karthigai deepam post for full collection and more about the festival.
When I was going through my old cook book I have, I saw this rava sweet paniyaram and wanted to try for long time.
So today I thought of posting this since this can be made for karthigai deepam coming up this Friday.
It is very easy to make, and can be made instantly. No grinding nothing.
Tastes so good and it has my favorite rava/ sooji/ semolina in it. The book recipe asked to deep fry, I wanted to avoid deep frying, thus tried in paniyaram pan.
Rava paniyaram recipe
Equipments (Amazon Affiliate links)
Ingredients
- ½ cup Rava
- ½ cup Grated coconut
- ½ cup Jaggery powdered
- 3 tablespoon Maida
- 1 Cardamom powdered
- 1 pinch Salt
- 1 pinch Cooking soda
- ½ Banana optional
- Ghee/ oil – For frying
Instructions
- Soak rava minimum ½ an hour. I soaked longer.
- Drain water, add all the other ingredients and mix well.
- If you think your jaggery is having impurities, make syrup with very less water and filter to remove the impurities.
- Then use the jaggery syrup. Careful with water quantity.
- Heat paniyaram pan, fill each shallow with ½ teaspoon oil/ ghee and pour the batter to fill ¾th in each shallow.
- Cook covered in low flame, flip and cook until golden in colour.
Notes
- If using banana, mash it well and mix along with other ingredients in step 1. It gives softer results.
- You can make the same with sugar too. But I love the jaggery flavor.
- Tastes super delicious. This can be perfect as evening snack for kids when they are back from school.
Step by step
- Soak rava minimum ½ an hour. I soaked longer.
- Drain water, add all the other ingredients and mix well.
- If you think your jaggery is having impurities, make syrup with less water
- Filter to remove the impurities and use the jaggery syrup. Careful with water quantity.
5. Heat paniyaram pan, fill each shallow with ½ teaspoon oil/ ghee and pour the batter to fill ¾th in each shallow.
6. Cook rava sweet paniyaram covered in low flame, flip and cook until golden in colour.
These rava sweet paniyaram tastes super delicious. This can be perfect as evening snack for kids when they are back from school.
yummy…
Stunning paniyaram dear!! My mom used to make the exact version of yours…
Rava paniyaram seems vry delicious,gonna try on deepam day….love ur first click,vry traditional.
Think I'll try on Friday…how long will they keep? Do I need to refrigerate?
Since we are using coconut only one day shelf life. Otherwise, you may need to refrigerate for keeping good for more time.
Looks delicious:)
Hi, is there a way to make this sweet without a paniyaram pan?
Yeah you can sure make the same by deep frying in oil.
Looks delicious 🙂 can I try this without cooking soda?
Of course can. Make sure to make it smaller and use banana.
Instant Rava Paniyaram Sounds interesting ….
happywomensbook.blogspot
pls show how to make icecream cake like the ones at Ibaco. thank you
My MIL do the same preparation..
Tried it without coconut. Tastes Sooooooo yummy!
Can we try it without maida?!
The idea in this recipe is to use rava. If you want you can adapt my wheat flour appam and use maida instead.
I tried the recipe replacing maida with wheat flour and it came out delicious and sugar with palm sugar… Tasted yummmm 🙂 Thanks
Awesome, thanks a lot for the feedback 🙂
Hi mam, could you please tell me who you are cleaning paniyaram kallu. it is ver clean and tidy.
If you are really asking 😉 : I scrap with soap & metal scrubber. Knife if stubborn.
I tried this and when I poured batter in the pan, it just disintegrated. The oil was hot.
Is this idli Rava or fine sooji?
Oh, Any rava should work, May be try increasing the soaking time. I used regular sooji only not ceroti rava.
Mam how to season paniyara chatti
Keep washing and pat drying immediately. Apply oil using a pastry brush. Repeat everyday until the rust is gone. For first few times, use lots of oil like they use in restaurants (the oil will float over as if they are deep frying) After few uses, it will not stick. Hope this helps.