Tangy Coconut Rava Paniyaram Recipe

About this recipe

Tangy Coconut Rava Paniyaram is a delightful South Indian breakfast dish made with semolina (rava), coconut, and a tangy twist from yogurt. This dish offers a perfect balance of flavors with the mild heat of green chilies and the aromatic touch of curry leaves, making it an ideal start to your day. The crispy golden exterior of these paniyarams complements the soft and fluffy inside, and they pair wonderfully with coconut chutney or tomato chutney. Perfect for families looking for a light yet flavorful vegetarian breakfast option.

Ingredients

• 500 g Rava
• - Grated Coconut
• 200 g Dahi
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 200 ml Mustard Oil
• 1 box Baking Soda
• 50 g Black Pepper Powder
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 50G Green Chilies
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. In a mixing bowl, combine semolina, grated coconut, yogurt, salt, and enough water to make a thick batter. Let it rest for 20 minutes.
2. 2. Heat oil in a small pan and add mustard seeds. Once they splutter, add asafoetida, chopped curry leaves, and green chilies. Sauté for 1 minute and add this tempering to the batter.
3. 3. Add baking soda, lemon juice, black pepper powder, and chopped coriander leaves to the batter. Mix well until evenly combined.
4. 4. Heat a paniyaram pan on medium flame and lightly grease the cavities with oil. Pour a spoonful of batter into each cavity, filling it about 3/4th full.
5. 5. Cook for 3-4 minutes on one side until golden brown, then flip gently using a skewer or spoon. Cook the other side for another 2-3 minutes until evenly done.
6. 6. Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney.