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side shot of rava paniyaram in a cast iron kadhai
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Instant Rava Paniyaram Recipe

Rava Paniyaram is an ultimate instant South Indian tea time snack. Learn how to make paniyaram recipe in a few simple steps.
Prep Time15 mins
Cook Time5 mins
Total Time8 mins
Course: Snack
Cuisine: Indian
Servings: 10 paniyaram
Calories: 127kcal
Author: Hina Gujral


Ingredients For Paniyaram Batter:

  • 1 Cup semolina (suji/rava) sooji/rava
  • 1 ½ Cup curd (yogurt), at room temperature
  • salt to taste

Additional Ingredients:

  • 2 tablespoon ghee or cooking oil
  • 1 teaspoon black mustard seeds (rai)
  • 1 teaspoon white urad dal (dhuli urad)
  • 6 - 8 curry leaves
  • ½ Cup finely chopped onion
  • ¼ Cup grated cheese (any variety)
  • ½ teaspoon red chili powder
  • 2 tablespoon finely chopped coriander
  • Salt to taste
  • 1 teaspoon cooking soda or baking soda


Prepare Batter:

  • Combine semolina and curd in a bowl. Mix nicely to form a lump-free batter. Set aside for 5 - 10 minutes.

Prepare Tempering:

  • Heat oil/ghee in a frying pan or kadhai. Add mustard seeds, urad dal, and curry leaves. Fry for a minute or until seeds starts spluttering.
  • Next, add chopped onion and fry till the onion turn light golden in color.

Final Mixing:

  • Pour this tempering over the semolina batter along with grated cheese, coriander, and red chili powder. Combine nicely.
  • If the batter seems too thick, add one or two tablespoons of water to get the idli-dosa batter-like consistency.

Prepare Paniyaram:

  • Heat a non-stick paniyaram/appe pan with one drop of oil in each mold or you can brush each cavity with oil.
  • Meanwhile, add cooking soda in the batter and whisk the mixture in one direction until the batter starts frothing.
  • Now spoon one tablespoon of batter in each mold of the paniyaram pan.
  • Cover and cook for 2 - 3 minutes. Check for doneness and flip using a fork/skewer/spoon to the other side. Cook from the other side for 2 - 3 minutes. Transfer to a plate. Similarly, prepare the rest of the paniyaram.
  • Serve Instant Rava Paniyaram with coconut chutney ( see recipe ).



  • Try to use non-stick paniyaram pan ( buy it here ). It requires less oil and is easy to clean as well.
  • Similarly, you can prepare paniyaram with the idli-dosa batter as well. Just skip adding cooking soda.
  • In case your measuring cups and spoons are not in reach don't worry. As long the consistency of the batter is similar to idli-dosa batter be assured you will savor delish paniyaram.
  • If the batter seems too thick add one or two tablespoons of water to get the dropping consistency. 
  • Without adding soda the batter can be stored in the fridge for 2 - 3 days. Every time before using bring it to room temperature. 


Serving: 1piece | Calories: 127kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 1mg