Tangy Vegetable Rawa Paniyaram Recipe

About this recipe

Tangy Vegetable Rawa Paniyaram is a delightful South Indian breakfast dish made with semolina (rawa), tangy yogurt, and a colorful mix of finely chopped vegetables. Perfectly seasoned with a blend of moderate spices and tempered with aromatic mustard seeds and curry leaves, these soft yet crisp paniyarams are cooked in a special mould to achieve their signature round shape. This recipe is ideal for a family breakfast, offering a balance of flavors and textures while being light yet satisfying. Enjoy it with a side of coconut chutney or tomato chutney for a wholesome start to your day.

Ingredients

• 500 g Suji
• 200 g Dahi
• 500 g Onion
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 1 box Baking Soda
• 1 liter Sunflower Oil
• 1 kg Bell Peppers
• 250 g Carrot
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine semolina, yogurt, and a little water to form a thick batter. Let it rest for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sauté for a few seconds.
3. 3. Add the finely chopped onions, carrots, bell peppers, and green chilies to the pan. Sauté for 2-3 minutes until the vegetables soften slightly.
4. 4. Add the sautéed vegetables, turmeric powder, and salt to the semolina batter. Mix well and adjust consistency with water if needed.
5. 5. Just before cooking, stir in baking soda and mix gently to aerate the batter.
6. 6. Heat a paniyaram pan and add a few drops of oil to each mould. Pour the batter into each mould, filling them about three-quarters full.
7. 7. Cook on medium heat for 2-3 minutes until the bottom is golden brown. Flip the paniyarams using a skewer or spoon and cook the other side for another 2-3 minutes.
8. 8. Remove the cooked paniyarams and repeat the process with the remaining batter. Serve hot with coconut chutney or tomato chutney.