Instant Rava Paddu (also known as paniyaram, gunta ponganalu), is a healthy and quick South Indian breakfast recipe made with fine semolina/rava, yogurt, and vegetables. They are great for kids' lunchboxes as well.
We usually make vegetable paddu at home using dosa batter. However, if you don't have the batter and still crave the delicious paniyaram/paddu, try this Instant South Indian breakfast dish prepared using fine rava, plain yogurt (curd), and tempering without fermenting the batter. Serve with coconut chutney, vegetable sambar, or peanut chutney powder, and enjoy this instant paniyaram hot.
I used a fine variety of rava, which is typically used to make rava kesari, rava ladoo, and rava kheer.
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How to Make Instant Rava Paddu
Preparing Paddu/Paniyaram Batter
In a mixing bowl, add fine rava (semolina), homemade curd, and water, and mix well until a thick batter forms without any lumps. Keep aside 15-20 minutes.
Preparing Tempering
Heat oil in a pan, add mustard seeds, cumin, and let them splutter. Then add urad dal and chana dal, and sauté until they turn golden brown.
Then add green chilies, curry leaves, ginger, hing, and saute for a few seconds. Next, add the onions and sauté until they turn translucent. Finally, turn off the gas and let it cool down.
Finishing The Batter
After 15-20 minutes, add ½ cup of water and mix well again. The mixture should be dosa/idli batter consistency.
Transfer the roasted onion mixture once it cools down to the batter, along with shredded carrots, coriander leaves, and salt. Mix the batter well.
When ready to make the paddu, add baking soda and mix well.
Making Rava Paddu
Heat a kuzhi paniyaram pan/ponganalu skillet and drizzle some oil in each hole. Once the pan gets a little hot, pour some batter into each hole.
Add some more oil to the top. Close the lid and cook on medium-low heat.
After a few minutes, flip with the help of a butter knife and cook the other side till golden brown. Instant Rava Paddu is ready.
Serving Suggestions
Serve Instant rava kuzhi paniyaram/paddu/gunta ponugulu hot with coriander coconut chutney, onion chutney, peanut chutney, or any chutney of your choice.
Also check my Kids Lunch Box Recipes posts
Rava Paddu + Coconut Chutney + Peanut Butter Makhana
Tips & Variations for Rava Paddu
- Soaking rava with curd for at least 15-20 minutes is important; otherwise, they don't taste great.
- Do not skip adding baking soda, as it helps to puff up the paniyaram and make them light.
- You can also make these instant plain rava paniyaram recipes without onions, but I highly recommend using them.
- You can also add vegetables of your choice, like green beans, capsicum, peas, etc.
More Indian Breakfast Recipes
Instant Rava Paddu
Ingredients
- 1 cup semolina (sooji / rava) fine variety
- ½ cup plain yogurt (curd)
- 1 cup water divided
- salt to taste
- carrot shredded
- 2 tablespoons coriander leaves
- 1 pinch baking soda
- 2-3 tablespoons oil for cooking paddu
For Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera)
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 green chilies finely chopped
- 1 teaspoon ginger
- 1 stalk curry leaves
- 1 pinch hing
- 1 medium onion finely chopped
Instructions
Prepare Paddu/Paniyaram Batter
- In a mixing bowl add rava/semolina, curd, water, and mix well without forming any lumps to make a thick batter. Keep aside 15-20 minutes.
Preparing Tempering
- Heat oil in a pan, add mustard seeds, cumin and let them splutter. Then add urad dal and chana dal and saute till they turn golden brown.
- Then add green chilies, curry leaves, ginger, hing and saute for few seconds. Next, add onions and saute until the onion turn translucent. Turn off the gas and let it cool down.
Finishing The Batter
- After 15-20 minutes, add ½ cup of water and mix well again. The mixture should be dosa/idli batter consistency.
- Transfer the roasted onion mixture once it cools down to the batter along with shredded carrots, coriander leaves, and salt. Mix the batter well.When you are ready to make the paddu, add baking soda and mix well.
Making Rava Paddu
- Heat a kuzhi paniyaram pan/ponganalu skillet and drizzle some oil in each hole. Once the pan gets a little hot, pour some batter into each of the holes.Add some more oil on the top. Close the lid and cook on medium-low heat. After few minutes flip with the help of a butter knife and cook the other side till golden brown. Instant Rava paddu is ready.
- Serve Instant rava kuzhi paniyaram/paddu/gunta ponugulu recipe hot with coconut, onion, or any chutney of your choice.
Notes
Tips & Variations
- Soaking Rava with curd for at least 15-20 minutes is important else they don't taste great.
- Do not skip adding baking soda as it helps to puff up the paniyaram and make them light.
- You can also make these instant plain rava paniyaram recipe without onions, but highly recommend using them.
- You can also add vegetables of your choice like green beans, capsicum, peas, etc.
Nutrition
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Susie
Hi,
I made this for breakfast. It was a hit at home. Tq. 💕
Bhavana Patil
I am so happy to hear that Susie, glad your family liked it 🙂