Rava Kara Paniyarams with Chettinad Tomato Chutney

It’s Monday again and time is just flying past. The possibility of blogging twice every week seems a bleak possibility this festive month. Lots of things happening in the social scene…Navy day, Navy ball, my younger ones birthday,a guest post for a blogger, bloggers collab, my parents and sister’s with her family visit and then a vacation with the family. Ughhh..that’s a long list. But then I am excited for every single occasion listed here. December is always a hectic busy month specially if you are in Goa, a Naval officer’s wife and a food blogger too!

Today is the 69th Foodie Monday Blog hop and the theme is South Indian Breakfast recipes. South Indian breakfast is a hit in my household specially different kind of Idlis and Dosas. And after I bought my new Appe pan appes are a regular in my kitchen. I decided to make these healthy and delicious Rava Kara Paniyarams or Semolina Veggie Appe with a hot and spicy Chetinaad Tomato chutney for the bloghop.

My kids love these crispy appes and it’s a regular lunch box option in my kitchen. I use beetroots, spinach, corn, carrots etc whatever is available in the fridge with a tempering of onion, ginger, Curry leaves, Chana dal and mustard seeds. It’s a great way to make children eat veggies that are in their hate list without any tension of them making faces.

Paniyaram Recipe adapted from Padhus kitchen.

Rava Kara Paniyarams with Chettinad Tomato Chutney

Print Recipe

Healthy Savoury Semolina Appes with veggies with a hot and spicy Chettinad tomato chutney.

• Coursebreakfast
• Cuisineindian, south indian

Servings	Prep Time
24 piece	10 minutes

Cook Time	Passive Time
20 minutes	60 minutes

Servings Prep Time 24 piece 10 minutes

Cook Time Passive Time 20 minutes 60 minutes

Rava Kara Paniyarams with Chettinad Tomato Chutney Print Recipe Healthy Savoury Semolina Appes with veggies with a hot and spicy Chettinad tomato chutney. Coursebreakfast Cuisineindian, south indian Servings Prep Time 24 piece 10 minutes Cook Time Passive Time 20 minutes 60 minutes Servings Prep Time 24 piece 10 minutes Cook Time Passive Time 20 minutes 60 minutes

Ingredients

• 1 cup Rava or semolina
• 1/2 Cup yoghurt
• 1/2 Cup water
• 1 Medium onion chopped
• to taste salt
• A pinch cooking soda
• 1/2 Cup carrots Grated
• A handful coriander leaves
• 1 - 2 green chillies chopped
• 1 tsp chopped ginger
• 2 tsps urad dal
• 2 tsps chana dal
• 1 tsp mustard seeds
• 10 - 12 curry leaves Fresh
• 3 Big tomatoes cut in big chunks
• 1 Medium onion sliced
• 2 tbsps chana dal
• 4 - 5 garlic crushed
• 1 tsp Cumin seeds jeera
• 1 tsp aniseed saunf
• 3 - 4 tbsps coconut milk
• 4 - 5 chillies red
• 1 sprig curry leaves
• 1 tsp mustard seeds
• a pinch asafoetida
• 1 - 2 chillies red
• to taste salt

Servings: piece

Instructions

1. In a bowl mix rava, yogurt and water and mix well and keep aside for one hour.
2. In a wok heat the oil for tempering, add urad dal and chana dal and when they brown a little bit add the mustard seeds and curry leaves.
3. When they start spluttering add the chopped onions and saute until onions turn transparent.
4. Add the onion mix, carrots,coriander, chillies, ginger, soda and salt To the rava curd mix. Mix properly and add a little more water to resemble idli batter consistency.
5. Heat a Appe pan and add 1/4 tsp oil to the holes. Pour the rava batter into the holes.
6. Cook covered on low heat till they start leaving sides.Flip it over to the other side and let it brown. Repeat process for the rest of the batter.
7. For the chutney, heat a wok with 1 tbsp oil, sautxe9 the chana dal till they become light brown, add cumin seeds, aniseeds, red chillies and sautxe9 for a few seconds.
8. Add the sliced onions and garlic and fry for a minute.
9. Finally add the tomato chunks and cook till they turn mushy. Remove from heat and let it cool.
10. Once Cooled grind the tomato mix with coconut milk and salt till smooth.
11. In 1 tsp oil temper the chutney with asafoetida, mustard seeds and curry leaves.
12. Enjoy the savoury Paniyarams dipped in the hot spicy chettinad chutney.

Recipe Notes

 

 

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