We usually make pori urundai mainly for karthigai deepam. That too, nel pori urundai and aval pori urundai. Arisi pori urundai is made just for snacking. Other than pori urundai, we make a sweet appam. Mostly it will be instant wheat flour appam with banana. Nei appam is not made in our family. When I was going through my old cook book I have, I saw this rava 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 on 5th 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 tried in paniyaram pan.
Rava paniyaram recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 30 mins | Cook time: 20 mins | Makes: 15
Prep Time: 30 mins | Cook time: 20 mins | Makes: 15
Ingredients
Rava – 1/2 cup
Grated coconut – 1/2 cup
Jaggery, powdered – 1/2 cup
Maida – 3 tblsp
Cardamom – 1, powdered
Salt – A pinch
Cooking soda – A generous pinch
Banana, optional – 1/2
Ghee/ oil – For frying
Grated coconut – 1/2 cup
Jaggery, powdered – 1/2 cup
Maida – 3 tblsp
Cardamom – 1, powdered
Salt – A pinch
Cooking soda – A generous pinch
Banana, optional – 1/2
Ghee/ oil – For frying
Method
- Soak rava minimum 1/2 an hour. I soaked for long time. Drain water, add all the other ingredients and mix well. If you think your jaggery is having impurities, make syrup with less water and filter to remove the impurities and use the jaggery syrup. Careful with water quantity.
- Heat paniyaram pan, fill each shallow with 1/2 tsp oil/ ghee and pour the batter to fill 3/4th 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.
Kurinji
December 2, 2014 at 9:40 amyummy…
Farin Ahmed
December 2, 2014 at 9:46 amStunning paniyaram dear!! My mom used to make the exact version of yours…
Sindhujabalaji
December 2, 2014 at 9:59 amRava paniyaram seems vry delicious,gonna try on deepam day….love ur first click,vry traditional.
urmimala ghatak
December 2, 2014 at 10:46 amThink I'll try on Friday…how long will they keep? Do I need to refrigerate?
Raks anand
December 2, 2014 at 11:28 amSince we are using coconut only one day shelf life. Otherwise, you may need to refrigerate for keeping good for more time.
Rajamanohari WS
December 2, 2014 at 12:13 pmLooks delicious:)
nazreen Thaseen
December 2, 2014 at 3:19 pmHi, is there a way to make this sweet without a paniyaram pan?
Raks anand
December 2, 2014 at 3:36 pmYeah you can sure make the same by deep frying in oil.
kalyani
December 2, 2014 at 4:54 pmLooks delicious 🙂 can I try this without cooking soda?
Raks anand
December 3, 2014 at 2:40 amOf course can. Make sure to make it smaller and use banana.
Selvarani Ganesan
December 3, 2014 at 6:06 amInstant Rava Paniyaram Sounds interesting ….
happywomensbook.blogspot
comic
December 3, 2014 at 7:08 ampls show how to make icecream cake like the ones at Ibaco. thank you
Suchi Sm
December 3, 2014 at 7:17 amMy MIL do the same preparation..
Pragmatic Poongs
December 22, 2015 at 2:59 amTried it without coconut. Tastes Sooooooo yummy!
Sivaranjani Sivakumar
November 4, 2016 at 10:35 amCan we try it without maida?!
Raks anand
November 4, 2016 at 10:40 amThe idea in this recipe is to use rava. If you want you can adapt my wheat flour appam and use maida instead.
Banu
August 21, 2017 at 9:55 amI tried the recipe replacing maida with wheat flour and it came out delicious and sugar with palm sugar… Tasted yummmm 🙂 Thanks
Raks anand
August 21, 2017 at 10:15 amAwesome, thanks a lot for the feedback 🙂