Instant Rava Vegetable Paddu or Paniyaram Recipe

Updated on January 26, 2019
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Shwetha loves experimental cooking with a minimum of healthy ingredients.

What Is Rava Vegetable Paddu?

Rava Vegetable Paddu is a South Indian dish that is commonly prepared as a breakfast, snack, or lunch. It is also known as paniyaram in Tamilnadu and paddu in Karnataka. Other names includes appe, guliappa, and yeriyappa.

This dish is typically prepared with leftover idli or dosa batter, but this recipe is an instant version, which is quick and easy to make. In this recipe, we prepare the batter with sooji, or semolina, which avoids the hassle of soaking and grinding. The whole recipe takes less than 30 minutes to make, and it tastes great.

Adding curd, or yogurt, will give sourness to the batter and hasten the fermentation process when mixed with baking soda.

A paddu maker or appe pan is a unique pan with multiple small holes for cooking the paddu.

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 3 servings

Ingredients

  • 1 cup rava (semolina)
  • 1/2 cup curd or yogurt
  • Salt as needed
  • 1/2 cup water
  • 1 bunch coriander leaves, finely chopped
  • 1/4 cup capsicum, finely chopped
  • 1/4 cup cabbage, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup tomato, finely chopped
  • 1-2 green chilies, chopped
  • 1/4 teaspoon red chili powder
  • 2-3 tsp oil, to grease
  • 1/2 teaspoon baking soda or eno

Instructions

  1. Soak rava in yogurt or curd. Add salt and finely chopped coriander leaves.
  2. Mix without forming any lumps. Add baking soda and let sit for 15-30 minutes.
  3. While you are waiting, chop all of the vegetables and set aside.
  4. Add all chopped vegetables to the batter and mix. Add water if required. Batter should be thick but not runny.
  5. Add red chili powder.
  6. Grease paddu holes with a little oil. Fill each paddu hole with batter.
  7. Cover the pan for a couple of minutes until the underside is cooked and golden brown in color.
  8. Using a spoon, flip over each paddu, simmering and cooking on low heat until they turn golden brown.
  9. Once both sides are cooked and crispy, remove from the mold and serve.

Photo Tutorial

I used Bombray rava, or fine rava, in this recipe.
I used Bombray rava, or fine rava, in this recipe.
Add curd (yogurt), salt, and finely chopped coriander leaves.
Add curd (yogurt), salt, and finely chopped coriander leaves.
Mix without forming any lumps, add baking soda, and let sit for 15-30 minutes.
Mix without forming any lumps, add baking soda, and let sit for 15-30 minutes.
Chop vegetables and green chili.
Chop vegetables and green chili.
Add all the vegetables and green chili to the batter.
Add all the vegetables and green chili to the batter.
Mix, adding water if required. Batter should be thick.
Mix, adding water if required. Batter should be thick.
Add red chili powder.
Add red chili powder.
Add batter into each paddu hole.
Add batter into each paddu hole.
Cover and cook until underside is cooked and golden brown in color.
Cover and cook until underside is cooked and golden brown in color.
Flip and cook the other side. Remove and serve hot.
Flip and cook the other side. Remove and serve hot.

Further Tips

  1. This recipe goes well with tomato chutney, coconut chutney, or even sambar.
  2. Eno fruit salt can be used instead of baking soda.
  3. You can use any vegetables of your choice like peas, beans, etc.
  4. You can saute vegetables and use.
  5. Cook on low flame; otherwise, the paddu will not cook from inside.
  6. In order to make fluffy paddus, the batter should be thick, not runny.
  7. Fill each paddu hole only 3/4 of the way up, as batter expands a little while cooking. If you fill with too much batter, it will overflow and make it difficult for you to flip.
  8. Keeping a low flame will ensure the paddu cooks evenly inside.

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