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.
Recipe card
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.
Kurinji says
yummy...
Farin Ahmed says
Stunning paniyaram dear!! My mom used to make the exact version of yours...
Sindhujabalaji says
Rava paniyaram seems vry delicious,gonna try on deepam day....love ur first click,vry traditional.
urmimala ghatak says
Think I'll try on Friday...how long will they keep? Do I need to refrigerate?
Raks anand says
Since we are using coconut only one day shelf life. Otherwise, you may need to refrigerate for keeping good for more time.
Rajamanohari WS says
Looks delicious:)
nazreen Thaseen says
Hi, is there a way to make this sweet without a paniyaram pan?
Raks anand says
Yeah you can sure make the same by deep frying in oil.
kalyani says
Looks delicious 🙂 can I try this without cooking soda?
Raks anand says
Of course can. Make sure to make it smaller and use banana.
Selvarani Ganesan says
Instant Rava Paniyaram Sounds interesting ....
happywomensbook.blogspot
comic says
pls show how to make icecream cake like the ones at Ibaco. thank you
Suchi Sm says
My MIL do the same preparation..
Pragmatic Poongs says
Tried it without coconut. Tastes Sooooooo yummy!
Sivaranjani Sivakumar says
Can we try it without maida?!
Raks anand says
The idea in this recipe is to use rava. If you want you can adapt my wheat flour appam and use maida instead.
Banu says
I tried the recipe replacing maida with wheat flour and it came out delicious and sugar with palm sugar... Tasted yummmm 🙂 Thanks
Raks anand says
Awesome, thanks a lot for the feedback 🙂
Kala K says
Hi mam, could you please tell me who you are cleaning paniyaram kallu. it is ver clean and tidy.
Raks Anand says
If you are really asking 😉 : I scrap with soap & metal scrubber. Knife if stubborn.
Nisha says
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?
Raks Anand says
Oh, Any rava should work, May be try increasing the soaking time. I used regular sooji only not ceroti rava.
Vigneshwari says
Mam how to season paniyara chatti
Raks Anand says
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.