Rava Paniyaram Recipe

Ingredients:

• 2 cups parboiled rice 1 cup urad (toor) dal
• 1 tablespoon fenugreek seeds
• 1 cooked cup rice
• 2 teaspoon salt
• Water as needed
• 2 tablespoons oil
• 1-inch ginger, grated
• 1/2 onion, finely chopped
• 1 chile Verde
• Baking soda, a pinch
• 2 tbsp coriander leaves, finely chopped

The batter for Ravi Paniyaram is created with parboiled rice, urad dal, and uncooked rice. To achieve correctly constructed, soft, and fluffy paniyaram, the proportions of components, consistency of better, and proper fermentation time must be taken care of while creating the dosa idli batter. A few fenugreek seeds can also be added to the dal and rice to aid in the fermentation process. The components must ferment for 8-14 hours, depending on the environment of the location.

Once the dosa and idli batters are ready, preparing Paniyaram is quick and easy. You can improvise a little by adding vegetables of your choice to the batter, such as peas, capsicum, beans, and so on. It should be served hot.

Step-by-Step Instructions:

• Use urad dal and rice to make the idli dosa batter. To make a smooth batter, soak, grind, and ferment for 8-14 hours.
• To remove any lumps, thoroughly whisk the fermented batter.
• To make a smooth batter, add water as needed. Set aside.
• Heat 2 teaspoon oil in a wok. Mix in the green chile, ginger, and onion. Cook for a few minutes over medium heat.
• Mix in the curry leaves and coriander leaves in the wok.
• Turn off the heat and whisk it into the batter.
• Brush a few drops of oil on the mould and heat the Paniyaram pan.
• Pour the batter into the mould and cover it with plastic wrap. Allow it to simmer for a minute or two, or until the paniyaram is thoroughly cooked.
• Turn with a spoon to ensure equal cooking on both sides.
• Cook until both sides are golden brown.
• Take the Paniyaram out of the mould.
• Place them on a platter and top with coconut or tomato chutney.