Instant Rava Paniyaram | Rava Guntha Ponganalu


Rava or semolina or suji – 1 cup
Curd – ¾ cup
Baking soda – a big pinch
Water – ¼ to ½ cup ( can add more as required to get the consistency )
Green chillies – 2, chopped
Ginger – ½ inch, finely chopped
Carrot –  2 tbsp. grated
Cashewnuts – 12, chopped
Ghee – 2 tsp. for roasting the rava; 1 tsp. for roasting cashew
Oil – 1 tsp.
Salt to taste

For tempering

Mustard seeds
Chana dal
Curry leaves chopped


  1. First – to roast rava, take a pan and add ghee into it. Add the rava and roast on a low flame till it turns aromatic and changes colour. It may take a few minutes. Keep aside in a bowl.
  2. In the same pan, add a bit of ghee and roast the cashewnut pieces. Remove and put them into the bowl.
  3. Now again in the same pan, add 1 tsp. of oil and heat it. Add to the mustard seeds, chana dal, curry leaves and hing. Fry for a minute till dal changes colour and remove into the bowl.
  4. Now add the curds into the bowl along with the grated carrot, ginger, green chillies and salt. Mix well.
  5. Add water as required to make into a batter. Cover with a lid and keep aside for 30 mins.
  6. Then if the batter becomes thick, add a bit of water to get the desired consistency. Generally the batter tends to thicken after half an hour.
  7. Now, add the baking soda to the batter when you are ready to make the paniyarams. Give it a good stir.
  8. Pour the batter into the greased paniyaram pan and cook till done.

For more such easy breakfast recipes, click here….

a. Simple Paniyaram
b. Paniyaram w Idli Dosa Batter
c. Maize Daliya Paniyaram

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