Rava Paniyaram

‘Rava Paniyaram‘ is a sweet variety of the traditional Paniyaram and is generally prepared for any festival in South India.

Paniyarams are traditionally made as a spicy breakfast using the idli batter. For making them, a Paniyaram pan is usually used. (This version does not require a Paniyaram Pan).

Although this sweet is a little late for Dussera and a little too early for Diwali! but…it’s Festive Season all around

Thanks to Shubha (my colleague) for this recipe!

Ingredients:
1/2 cup Rava or Fine Sooji
1/3 cup Maida
1/2 cup Sugar
Oil for deep frying

Makes around 10 small paniyarams.

Method:
Mix Rava and Maida well. Add a little water to make a dough. (Do not make dosa like batter neither should it be a chapati batter ).
Cover this batter and keep aside this mix for 1/2 hr.

Add Sugar and mix well. Cover and keep for around 10 mins.

Heat oil in a kadai. When the oil is heated enough, take a medium ladle and put a round of the batter into the oil.
Fry like a normal bhajji till it turns golden brown. Remove on tissue/paper.

Enjoy the deliciously tasty sweet

This is my entry for RCI – Tamil Festivals hosted by Viji for celebrating the

Festival of Lights – Diwali

 

Belated Wishes for Dusshera and Advance Wishes for Diwali

Chanyachi Usal

Chanyachi Usal (Dry green peas usal) is prepared in a slightly different way.

Ingredients:
1 cup cooked peas
3 tbl spn freshly grated coconut
2-3 green chillies (slitted)/1 tea spn chilli powder
4-5 pepper corns
2 tbl spn jaggery
1/2 tea spn mustard
oil
salt to taste

Method:
Heat oil in a pan and add the mustard seeds. Add the cooked peas in this. Add a little water if it’s too dry. Crush the pepper corns coarsely. Now add Coconut, crushed pepper, jaggery and salt to the peas. Cook for 5-10 mins in low heat.

Serve with Chapati/roti or as a side dish with Dal-rice.
Enjoy