Rava Masala Paniyaram

Name: Rava Masala Paniyaram
Cuisine: American
Ingredients: 1/2 cup rava/semolina/sooji; 1/4 th cup thick curd; 1 onion finely chopped; 1 tbsp grated carrot; 1 tbsp finely chopped capsicum; 3 green chillies finely chopped; 1 tbsp scraped coconut; 1/2 tsp ginger paste; To taste salt; 1/2 tsp Eno or baking powder; 1 tbsp roasted curry leaves; 1/4 tsp mustard seeds; Pinch hing/asafoetida; 1 tbsp oil; 1/2 cup water approximately; For chutney:; 1 bowl scraped coconut; 1/4 tsp mustard seeds; 1 tsp roasted chana dal powder; 5-6 roasted curry leaves; 1/2 tsp tamarind pulp; To taste salt; 1/2 tsp oil; 1/4 cup water approximately

Kumkum Chatterjee @cook_12055532

This is a quick and easy recipe prepared with semolina and curd and few mixed vegetables.It requires no fermentation and can be prepared fast and served either in breakfast,tiffin or with evening tea.Adding Eno fruit salt or baking soda lends puffiness to the paniyarams.

Kumkum Chatterjee @cook_12055532

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Ingredients

1/2 cuprava/semolina/sooji
1/4 th cup thick curd
1onion finely chopped
1 tbspgrated carrot
1 tbspfinely chopped capsicum
3green chillies finely chopped
1 tbspscraped coconut
1/2 tspginger paste
To tastesalt
1/2 tspEno or baking powder
1 tbsproasted curry leaves
1/4 tsp mustard seeds
Pinchhing/asafoetida
1 tbspoil
1/2 cupwater approximately
For chutney:
1 bowlscraped coconut
1/4 tsp mustard seeds
1 tsproasted chana dal powder
5-6roasted curry leaves
1/2 tsptamarind pulp
To tastesalt
1/2 tspoil
1/4 cup water approximately

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Steps

1

Soak rava with curd, little salt and little water for 30 minutes.Heat 1 tbsp oil in a nonstick pan.Sprinkle mustard seeds and when they crackle,add a pinch of hing.Now add finely chopped onion,toss few minutes.Add chopped capsicum,grated carrot,scraped coconut,few roasted curry leaves,chopped green chillies and toss few minutes.Add it to the soaked rava.Add little more water to make it a flowing consistency.Add little salt and 1/2 tsp Eno or baking soda.
2

Grease a paniyaram/appe pan and drop the mixture in all grooves.Roast in low flame covered for 2 minutes and then toss till lightly browned.Serve with coconut chutney or any dip of your choice.