Rava Sweet Kuzhi Paniyaram | How to make Rava Sweet Kuzhi Paniyaram

By Meena Kumar  |  11th May 2016  |  
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  • Rava Sweet Kuzhi Paniyaram, How to make Rava Sweet Kuzhi Paniyaram
Rava Sweet Kuzhi Paniyaramby Meena Kumar

About Rava Sweet Kuzhi Paniyaram

Easy evening snack

Rava Sweet Kuzhi Paniyaram is an authentic dish which is perfect to serve on all occasions. The Rava Sweet Kuzhi Paniyaram is delicious and has an amazing aroma. Rava Sweet Kuzhi Paniyaram by Meena Kumar will help you to prepare the perfect Rava Sweet Kuzhi Paniyaram in your kitchen at home. Rava Sweet Kuzhi Paniyaram needs few minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rava Sweet Kuzhi Paniyaram. This makes it easy to learn how to make the delicious Rava Sweet Kuzhi Paniyaram. In case you have any questions on how to make the Rava Sweet Kuzhi Paniyaram you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Meena Kumar. Rava Sweet Kuzhi Paniyaram will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People




Rava Sweet Kuzhi Paniyaram

Ingredients to make Rava Sweet Kuzhi Paniyaram

  • Rava -1/2 cup
  • Jaggery powdered -1/2 cup
  • Maida/ all purpose flour - 3tbsp
  • Cardamom -1 powdered
  • Banana -1/2 if big, mashed to paste
  • Oil for frying

How to make Rava Sweet Kuzhi Paniyaram

  1. Soak rava for half an hour.
  2. Meanwhile melt the jaggery to a light thick consistency
  3. Drain the water from rava and mix the rest of the ingredients. It should be a thick yet pourable batter.
  4. Heat a paniyaram pan, fill oil only till half, when it is medium hot pour the batter into each depression.
  5. Cook over a low flame turn when one side is brown. Cook both sides evenly. (Check blog for step by step pics.)
  6. Serve as an evening snack with tea.

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