Instant Rava Kara Kuzhi Paniyaram
Instant Rava Kara Kuzhi Paniyaram – A Chettinad delicacy prepared using finely roasted rava and thick yogurt with a simple Tadka in the Appe pan and served with spicy tomato–red chili chutney as scrumptious breakfast in the morning!
Breakfast is the most important meal of the day yet it is the most skipped meal on a day too, especially on weekdays when you head to your work. Mornings are always busy and in the winter, it’s really hard to get yourself out of the comforter, prepare breakfast and get ready for the office. During such rush hours, breakfast is often overlooked meal and mostly, it’s a protein bar or a bowl of cereals. These options might fall under breakfast but they don’t serve the purpose of what a healthy breakfast meant to do. Hence, I would love to present some healthy and simple breakfast options going forward in my space.
Sometimes, you need a healthy and delicious breakfast to satisfy yourself and make your tummy happy. I always prefer native meals than inspired ones and Chettinad is my favorite Tamil Cuisine for its delicacies and use of country spices. There are a wide variety of breakfast options in Chettinad cuisine, but then Paniyaram is my favorite. A typical Paniyaram is prepared using raw rice and involves fermentation process which would take at least 8 hours depending on your location. And in winter, I might take a day.
What I present here, is a variation to the Paniyaram using rava and can be prepared instantly without fermentation process, thus making it the best option for the busy mornings. The version which I present here is a spicy one and served with a simple Tomato chutney which can be prepared only with 2 ingredients. There is a sweet version of this instant dumplings and I love to document the same in my space, some time.
Ingredients are mentioned for a cup of rava.
- 1 cup Fine Roasted Rava
- ½ cup Thick Yogurt
- ½ teaspoon Baking Soda
- 1 Onion, finely chopped
- 5-6 Green Chilies, chopped finely
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- Handful of Curry Leaves, chopped
- Salt, to taste
- Water, as required
- Choose roasted rava. If not, dry roast rava over medium flame for about 4-5 minutes and set aside
- In a bowl, whisk the yogurt. Add rava, baking soda and salt to the curd. Combine them well
- In a small pan, heat oil. Once the oil is hot, add mustard seeds, curry leaves, and urad dal.
- Let it splutter. Now add chopped onions and green chilies. Cook until the onions become translucent
- Remove it from the flame and add the tadka to the rava– curd mixture
- Combine them well
- Heat non-stick appe pan over medium flame
- Grease the appe pan holes with oil
- Take a spoonful of batter and pour the batter into the appe pan
- Drizzle oil on top of the batter
- Let it cook on medium flame for about 2-3 minutes
- Flip the paniyaram and cook until both the sides of the paniyaram becomes brownish and the paniyaram is cooked completely
- Serve paniyarams warmly with Tomato chutney as breakfast