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RAVA SWEET PANIYARAM RECIPE, MY

FAVORITE
June 2, 2015 By Sujatha Muralidhar Leave a Comment

Sweet Rava Paniyaram, a deep fried recipe. We usually make it along with regular
breakfast, for the guests. These sweet balls has crunchy outer layer and super soft inside.
This recipe does not need any condiments, can be made for evening snacks in no time. The
preparing the ingredients is super simple, even a kid can do it.

Unlike nowadays, our close relatives visits our home quite often. The purpose of their visit
can be of many reasons, can be pilgrimage visit or can be a tourist visit or for attending
family functions or it can also be just family togetherness. And this happens in every other
Indian homes.
In our custom, love and hospitality is measured in terms of number of dishes made for
particular meal. We have separate rich menu for the guests visiting our home. Each single
meal will be planned with varieties of dishes with more condiments, to please the guests.
For the breakfast, My mom usually makes 3-4 main dishes along with due condiments.
These type of Paniyarams will be served along with the main dishes.
My breakfast turned into lavish South Indian breakfast, by making Idli, Dosa, Idiyappam,
kesari and rava paniyaram.
RAVA SWEET PANIYARAM RECIPE, MY FAVORITE

Prep time : 5 min

Cooking time : 15 min
Yeild : Serves 4
Author : Pepper Bowl
Ingredients:
Rava/ Sooji / Semolina 1 cup
Maida / All purpose flour 1 1/2 cup
Sugar 1 cup
Cooking Soda 1/8 teapoon
Cardamom 1 (gently crushed)
Salt 1/8 teapoon
How to Make:

1. In a mixing bowl, add rava/sooji, sugar and maida, crushed cardamom and salt.

2. Add little water at a time to make thicker paste. Set aside for about 15-20 minutes.

3. The consistency has to be thick flowing consistency.

Hint: Like thicker idli batter.

4. Heat Oil in kadai for frying, use table spoon to scoop out the batter. Gently drop batter
into the oil to make even sized balls. Flip them occationaly.
Hint: Drop the batter maintaining very little distance between oil surface and the spoon. The
batter will gets scrambled everywhere if it gets dropped from higher distance.
5. In the medium flame, fry them until it becomes golden brown in color. Strain them and
transfer to kitchen towel to remove excess oil.
6. Serve hot.

Serving Suggestions:
1. Generally it does not need any accompaniment, but coconut chutney, coriander chutney
could be the better options.
2. Usually it is made along with breakfast. Can be a best tea time snack as well.Tips and
Variations:
1. Add slices of coconut for crunchiness.
2. Adjust quantity of sugar according to your preference.
3. For the savory version, Instead of sugar, try adding chopped onion, green chilies, curry
leaves and coriander leaves with some salt.
Tips For Cooking in Non-Indian Kitchen:
1. The ingredients for this recipe are easily available in the market. If you wish, cardamom
can be replaced with vanilla extract.
Sweet Kuzhi Paniyaram is a popular South Indian snack. I have already posted a savoury version
of Kuzhi Paniyaram earlier.This is an instant sweet version that is perfect to be made for Karthigai
Deepam which falls on 5th Dec this friday. I usually make Nei Appam, which is an instant version
too.This Sweet Kuzhi Paniyaram is crisp outside and extremely soft inside. Its totally divine when served
hot/warm, satisfies sudden sweet cravings too.
Now to the recipe.

[Preparation Time-20 mins : Cooking Time- 15 mins]

Ingredients:

Rava 3/4 cup

Maida/All purpose flour 1/4 cup

Rice Flour 1 tbsp

Jaggery (powdered) 3/4 cup

Grated Coconut 2 tbsp

Banana 1

Cardamom/Elaichi powder a pinch

Ghee for frying

Cooking Soda a pinch

Method:

Take rava in a bowl and soak it with 2 to 3 tbsp of water for 15-20 mins. Take powdered jaggery
and add very little water (again a few tbsp only). Heat it to a boil. No consistency is required.

Now add maida, grated coconut,mashed banana, rice flour, elaichi powder to the soaked rava. To
this strain the jaggery syrup to remove any impurities and mix well. It should be in the form of dosa batter
consistency. Make sure there are no lumps in it.

Heat a paniyaram pan and fill each hole with 1/2 tsp of ghee. Pour the kuzhi paniyaram batter
upto 3/4 level in each hole. Cook in low flame, flip over to cook the other side until both the sides are
golden brown.

Sweet Kuzhi Panayaram / Sweet Appam is ready.

Enjoy these crisp and soft appams hot!!

Tips:
1. Be careful while adding water to soak rava as well as jaggery syrup.Do not exceed as mentioned
above. Else the batter will turn watery and it will be difficult to make the sweet kuzhi paniyarams.
2. It is optional to use banana in the sweet kuzhi paniyaram recipe. But it gives a very good flavour
and texture to it.
3. U can use oil to fry the paniyarams too.
4. If u do not have paniyaram pan u can shallow/deep fry them.
5. Always cook in low flame, else it will burn outside and be uncooked inside.
6. U can substitute sugar instead of jaggery.

Moong dal modak recipe | Pasi paruppu pooranam recipe

Published at 6:32:00 PM

2 comments

Pasi paruppu pooranam kozhukattai (payatham paruppu/ yellow moong dal) is a flavourful pooranam
kozhukattai, with yellow moong dal. My mom told this that they also make pooranam with moong dal
instead of our regular channa dal pooranam. Though we make chana dal pooranam usually, this time
thought of trying out this modak. I tried with less quantity, but this time I am going to make this same
moong dal mothagam for the festival Ganesh chaturthi 2016 celebration too. It was same like the chana
dal pooranam except for the flavour. We dont roast chana dal for our kadalai paruppu pooranam, but
mom asked me to roast the pasi paruppu for best flavour. It was very flavourful. Check out my

otherVinayaga Chathurthi recipes too.

How to make moong dal modak recipe full video

Moong dal modak recipe

Recipe Cuisine: Indian | Recipe Category: Snacks
Prep Time: 30 mins | Cook time: 20 mins | Makes: 15

Click here for cup measurements

Ingredients

For pooranam
Moong dal 1/4 cup

Coconut 1/2 cup

Jaggery, powdered - 1/2 cup

Cardamom 1

For dough

Raw rice flour/ Idiyappam flour 1/2 cup

Salt 1

Sesame oil 1 tsp

Water as needed

Method
1.

Roast moong dal until golden in colour in medium flame.

2.

Pressure cook with 1 cup water, upto 4 whistles in medium flame. Mash it once done.

3.
Heat jaggery, with water just to immerse it. Once dissolved, filter through a metal strainer and
continue heating in a heavy bottomed pan.

4.

Once the syrup is frothy, add mashed dal and mix well.

5.

Add coconut, cardamom and keep cooking until the mixture thickens and becomes a mass.

6.
For outer layer dough, boil water well until it bubbles. Add it to the idiyappam flour in a mixing
bowl, with sesame oil and salt (my flour had salt in it, so did not add). Add hot boiling water little by
little and mix with a ladle. Keep aside closed with lid.

7.
Once warm enough to handle, add little more sesame oil and knead the dough smoothly. Divide
into equal sized balls. (12-14 ). Keep covered all the times.

8.
By now the pooranam would have cooled down. Knead smoothly and roll into equal sized balls.
Make bowl shape with the dough.

9.
Stuff with pooranam and cover the pooranam from all sides. Gather on top. Seal properly and
hape to modaks.

10.
Arrange in a greased steamer plate/ Idli plate (I used my idliyappam steamer). Steam for 5-8
minutes or until the outer cover gets shiny.

Notes

Keep the dough covered all the time to avoid cracking. Also knead the dough everytime, this
way your dough will be more smooth, moist and manageable.

Make sure to select really fine rice flour (my idiyappam flour is really a fine one- Babas) so
that it gets cooked almost when you add hot water while kneading.

To get the outer layer soft, its important to boil water well for making the dough. Dough
should be almost cooked with the hot water so that you get non sticky pliable dough.

If the dough is not cooked well, you may not be able to make the cups properly and will break
while making.

To check if the kozhukattais are done, it will be shiny and changed in colour.

Flavourful pasi paruppu pooranam kozhukattais. Flavourful and delicious.

Aval Payasam Recipe - Rice Flakes Payasam | Krishna Jayanthi Recipes

25 25

Aval Payasam is usually made for gokulashami(krishna jayanthi)...I have already posted a version
of

aval payasam with jaggery........this

one is with sugar with coconut cashew flavour. I

was planning to make aval/poha payasam recipe just like

neighbour gave

paasi paruppu payasam last

paal payasam...coincidentally my

week and it was too good to taste,and the

flavour was unique too so asked her the recipe and I adapted it to suit aval payasam and here is my
version :) What are you planning to make for gokulashtami?

Aval Payasam Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Dessert | Recipe Cuisine: South Indian

Aval (Poha) - 1/2 cup

Full Cream Milk - 2 cups

Sugar - 1/2 cup

Cardamom powder - a generous pinch
Cashews - 5 broken
Ghee - 2 tsp

To grind together:
Coconut - 2 tbsp
Cashews - 5 whole
Poppy seeds - 1 tsp

Method:
1.

Heat 1 tsp ghee in a tadka pan - add cashews and fry till golden brown, set aside. Rinse poha
and roast it in a tsp of ghee for 3mins until it changes color slightly,Keep aside.

2.

Boil milk, keep in sim and reduce its volume to atleast 1.5 cups.Then add sugar and mix well.
Now flavour the milk by adding cardamom powder.

3.

Grind together the ingredients listed under 'to grind' to a smooth paste.Add it to the boiling
milk and let it boil till raw smell leaves.

4.

Now add ghee roasted poha and give a quick stir.Let it boil in sim. Once poha turns soft and is
nicely blended with milk.Switch off and garnish with ghee roasted cashews.

Serve hot / cold as per your preference!

My Notes:
Instead of adding coconut, you can add coconut milk also.

Adjust sugar as per your taste.

You can even add a pinch of saffron for extra flavour.

Raisins can be added while frying cashews.

If you prefer you can coarse grind poha and then proceed with the
steps.

I used full cream milk so I reduced the volume only little as the milk
was already thick.Ig you are using normal / cows milk then you may have to
reduce the volume by half.

Check out my aval payasam (with jaggery) that I posted years back
Gokulashtami Wishes to all!!