Instant Rava Paddu is a healthy and quick South Indian breakfast recipe made with semolina/Rava, yogurt, and vegetables.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 1 cup semolina (sooji / rava) (fine variety)
  • 1/2 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
  • 1/2 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)

Method

Prepare Paddu/Paniyaram Batter

  1. 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

  1. 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.
  2. 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

  1. After 15-20 minutes, add ½ cup of water and mix well again. The mixture should be dosa/idli batter consistency.
  2. 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

  1. 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.
  2. Serve Instant rava kuzhi paniyaram/paddu/gunta ponugulu recipe hot with coconut, onion, or any chutney of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.