South Indian Vegetable Rava Paniyaram Recipe

About this recipe

South Indian Vegetable Rava Paniyaram is a delightful savory breakfast dish made with semolina (rava) and curd, mixed with finely chopped vegetables and tempered with aromatic spices. These bite-sized dumplings are cooked in a paniyaram pan to achieve a crispy golden exterior while remaining fluffy and soft inside. Perfectly balanced in flavor and spice, this dish is wholesome, light, and pairs beautifully with coconut chutney or tomato chutney, making it an ideal family breakfast option.

Ingredients

• 500 g Rava
• 200 g Dahi
• 1 liter Sunflower Oil
• 50 g Asafoetida Powder
• 1 kg Bell Peppers
• 250 g Carrot
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine semolina, yogurt, and a pinch of salt. Mix well and let it rest for 20 minutes to allow the semolina to absorb the yogurt and soften.
2. 2. Heat 1 tablespoon of oil in a pan and add mustard seeds, cumin seeds, asafoetida, and finely chopped green chilies. Sauté for 30 seconds until aromatic.
3. 3. Add the chopped carrots, bell peppers, turmeric powder, and a pinch of salt to the pan, and sauté for 2-3 minutes until the vegetables are slightly softened.
4. 4. Add the sautéed vegetables and coriander leaves to the semolina mixture, stirring to combine. Adjust the consistency with a little water if needed to achieve a thick batter.
5. 5. Heat a paniyaram pan and lightly grease each cavity with oil. Pour a spoonful of batter into each cavity, filling them about 3/4 full.
6. 6. Cook on medium heat for 3-4 minutes until the bottom is golden and crisp. Flip the paniyarams carefully using a skewer or spoon and cook for another 3-4 minutes.
7. 7. Remove the cooked paniyarams and serve hot with coconut chutney or tomato chutney for a flavorful breakfast.