Rava Paniyaram Recipe – Coconut & Jaggery Sweet Pancakes

Last Updated on 4 months by Neha Deshmukh

Rava Paniyaram Recipe – Coconut & Jaggery Sweet Pancakes

Introduction

Oh, Paniyaram! These little golden gems are a huge part of my childhood. I remember my grandmother making these during festivals, and the whole house would smell of sweet coconut and cardamom. They’re basically tiny, fluffy pancakes, and honestly, they’re just so satisfying. This Rava Paniyaram recipe is a family favorite, and I’m thrilled to share it with you. It’s easier than you think, and the result is a delightful treat perfect for breakfast, a snack, or even a festive offering.

Why You’ll Love This Recipe

These aren’t just any pancakes. Rava Paniyaram are wonderfully light and airy, with a lovely sweetness from the jaggery and a subtle coconut flavor. They’re quick to make – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, they’re incredibly versatile! We’ll explore some fun variations later on.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful little pancakes:

• 0.5 cup Rava (semolina)
• 0.5 cup Grated coconut
• 0.5 cup Jaggery (powdered)
• 3 tablespoons Maida (all-purpose flour)
• 1 teaspoon Cardamom (powdered)
• 1 pinch Salt
• 1 pinch Cooking soda
• 0.5 piece Banana (optional)
• As needed Ghee/oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava (Semolina) Varieties

There are different types of rava available. I prefer using fine rava (also called bansi rava) for a softer texture. Coarse rava works too, but the paniyaram might be slightly more grainy. About 100g of rava is equivalent to ½ cup.

The Sweetness of Jaggery: Regional Differences & Quality

Jaggery is unrefined sugar, and it adds a beautiful, complex sweetness. The quality of jaggery really matters! Look for a dark amber color – that usually indicates good flavor. Different regions in India have different types of jaggery, so feel free to use what you’re familiar with. If your jaggery has impurities, don’t worry! We’ll cover how to deal with that in the instructions.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a wonderful aroma and flavor. However, desiccated (dried) coconut works perfectly well in a pinch. If using desiccated coconut, you might want to add a tablespoon or two of warm water to the batter to help it bind.

Maida’s Role in Texture

Maida helps bind the batter and gives the paniyaram a slightly chewy texture. Don’t skip it! About 3 tablespoons is roughly 45g.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rava in about 1 cup of water for at least 30 minutes. This is crucial for soft paniyaram.
2. Once the rava has soaked up the water, drain it well. You don’t want any excess water!
3. In a large bowl, combine the soaked rava, grated coconut, powdered jaggery, maida, cardamom powder, salt, cooking soda, and mashed banana (if using).
4. Mix everything together really well. If your jaggery has any impurities, dissolve it in a little bit of warm water, strain the syrup, and add that to the batter. This ensures a smooth batter. Adjust the consistency – it should be like a thick pancake batter.
5. Heat up a paniyaram pan (you can find these online or at Indian grocery stores). Add about ½ teaspoon of ghee or oil to each cavity.
6. Fill each cavity about ¾ full with the batter. Don’t overfill, or they’ll stick together!
7. Cover the pan and cook on low heat for about 3-4 minutes. You’ll know they’re ready to flip when the bottoms are golden brown.
8. Flip the paniyaram and cook the other side for another 2-3 minutes, until golden brown and cooked through.
9. Serve warm!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Paniyaram Shape

The shape isn’t super important, but if you want those perfectly round paniyaram, use a small spoon to carefully drop the batter into the cavities.

Troubleshooting Batter Consistency

If the batter is too thick, add a tablespoon of water at a time until you reach the right consistency. If it’s too thin, add a little more rava.

Paniyaram Pan Maintenance

Season your paniyaram pan well before the first use. After each use, wash it with warm water and a mild detergent, and dry it thoroughly. A little oil rubbed into the pan after washing helps keep it seasoned.

Variations

Let’s get creative!

Vegan Rava Paniyaram

Simply skip the banana and use plant-based oil instead of ghee.

Gluten-Free Rava Paniyaram

This recipe is already pretty close! Just ensure your cooking soda is gluten-free.

Adjusting Spice Levels (Cardamom)

If you’re not a huge cardamom fan, reduce the amount to ½ teaspoon. You can also add a pinch of nutmeg for a different flavor.

Festival Adaptations (Ganesh Chaturthi, Onam)

During Ganesh Chaturthi, these are often offered as prasad. For Onam, you can add a little bit of grated ginger to the batter for a festive twist. My friend’s family always adds a tiny bit of saffron during Onam!

Serving Suggestions

These are delicious on their own, but even better with a cup of hot chai! You can also serve them with a dollop of yogurt or a sprinkle of coconut flakes.

Storage Instructions

Paniyaram are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.

FAQs

Got questions? I’ve got answers!

What type of rava works best for Paniyaram?

Fine rava (bansi rava) is ideal for a softer texture, but coarse rava will work too.

Can I make the batter ahead of time? If so, how long can it be stored?

You can make the batter a few hours ahead of time. Store it covered in the refrigerator, but it’s best to use it within 4-6 hours, as the cooking soda will start to lose its effectiveness.

My Paniyaram are sticking to the pan – what am I doing wrong?

Make sure your pan is well-heated and properly oiled. Also, don’t try to flip them too early! Let the bottoms get golden brown before attempting to flip.

What is a good substitute for jaggery?

You can use brown sugar or granulated sugar, but the flavor won’t be quite the same. Reduce the amount slightly if using granulated sugar.

Can I use ripe bananas instead of mashed bananas?

Yes, absolutely! Just make sure the banana is very ripe and mash it well.