semiya rava paniyaram recipe - Vermicelli, semolina paniyaram recipe - bachelor recipes - Simple recipes - Breakfast, Snack recipes

Rava / Semolina paniyaram is one of my go-to recipes for an evening snack due to no pre-planning or grinding or fermenting needed. This week when I want to do it I wanted to do with some variation. I have my Rava paniyaram with slight modification. I didn't add baking soda in this recipe but if you prefer your paniyaram to be a little more fluffy go ahead & add 2 pinches. This can be served for breakfast or evening snack. This requires longer cooking time as you have to cook in low medium flame. The high flame will change the color outside but inside not cooked. Do try out this. Kids or teenagers who are not a big fan of uppma might find this more attractive (at least acceptable). If you don't have paniyaram pan you can make this as thin small pancakes


Vermicelli - 1 cup
Rava / semolina  - 1/2 cup
Curd - 1 cup
Coconut Milk - 1/4 cup
Salt to taste
Coriander leaves - 1 teaspoon
Green chilies - 2 (finely chopped. Adjust to spice level)
Curry leaves - 10 (chopped finely)
Grated carrot - 2 -3 tablespoon
Onion - 1/4 cup
Turmeric powder - 1/2 teaspoon
Oil to cook
Ghee/ Oil - 1 teaspoon


Heat 1 teaspoon of ghee/ oil. Fry vermicelli/ Rava till slight brown color. fry in low medium flame. Switch it off. Leave it aside for 2-3 mins. 

Add the rest of the ingredients except oil. Mix well
Leave it aside for 10-15 mins. Add water to get the desired consistency
Heat paniyaram pan / Flat pan heat oil. pour the batter in each hole or make it to small pancakes. Close it with lid and cook. Make sure you cook in low medium flame
Turn it over & cook again. Once done remove it from pan
Serve it with sauce or chutney