Rava Paniyaram

🔥 Prep

• Measure out 200 g rava and place it in a mixing bowl.
• Measure out 100 g yogurt and set aside.
• Peel and finely chop the 1 onion.
• Wash, deseed (if desired) and finely chop the 2 green chillies.
• Measure out 1 tsp mustard seeds.
• Measure out 0.5 tsp Eno fruit salt.
• Measure out 2 tbsp oil.
• Measure out 1 tsp salt.
• Measure out 150 ml water.

🔥 Cook

• 1. In a bowl, combine the 200 g rava, 100 g yogurt, and 150 ml water; mix (stir) until a smooth batter forms and let it rest for 5 minutes.
• 2. Add the 1 tsp salt to the batter and stir (mix) well.
• 3. Heat 1 tbsp oil in a small tempering pan over medium heat; add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 4. Add the chopped onion and chopped green chillies to the tempering; sauté until translucent, about 2 minutes.
• 5. Pour the tempering mixture into the batter and mix (stir) to combine.
• 6. Just before cooking, add the 0.5 tsp Eno fruit salt to the batter and gently fold (mix) in; the batter will become slightly frothy.
• 7. Heat a paniyaram (appe) pan over medium heat and brush each cavity with a little oil (about ½ tsp per cavity).
• 8. Pour the batter into each cavity, filling them about ¾ full; cook for 2‑3 minutes until the edges turn golden and the surface looks set.
• 9. Flip each paniyaram using a spoon or skewer and cook the other side for another 2 minutes until golden brown and cooked through.
• 10. Remove the paniyarams from the pan and, if desired, drain on paper towels; serve hot.

🔥 Serve

• Serve the hot rava paniyarams with coconut chutney or tomato chutney for dipping.
• Pair with a side of sambar for a complete South Indian breakfast.
• Garnish with a sprinkle of fresh chopped coriander leaves and a wedge of lemon for extra zest.
• Enjoy alongside a glass of buttermilk (chaas) or filter coffee for an authentic meal.