Ravai paniyaram

Ravai paniyaram is a sweet dish prepared during Krishna Jeyanthi. Let us look at the recipe below.

Ingredients:

Rava - 1 and 1/2 cup.
Riped Banana -  1
Milk - 350 gm
Cardamom - 4 to 5
Grated Coconut - 3 tsp
Sugar - 1 cup
Salt - a pinch(optional)

Servings: 25 count
Preparation time: 1 hr
Cooking time: 40 mins

Method:

Soak rava in milk for 1 hr. Once it is soaked, rava will be so soft and sticky. The milk will be all absorbed by the rava.

After rava is soaked, mix together banana, cardamom, grated coconut, sugar and salt. Grind it to a fine paste in mixie. You can add a little water to grind, but not too much water.

After the mix is ready, heat the paniyaram pan in stove in medium flame.

Once the pan is heated, base the pan with little ghee. Pour 1 tsp of oil in the pan in each of the hollow base. Once the oil is heated, pour the batter in the hollow base of the pan.





Cover the pan with a lid for 5 mins so that the upper portion will boil evenly. In approximately 5 to 6 minutes, turn the batter other side using a fork or stick.

Allow both sides of the batter to heat properly so that it turns to golden brown.

Now ravai paniyaram is ready to be served.

Note: Be cautious in adding banana. If banana is more in the batter, the paniyaram will be soggy.
          Also, the paniyaram tastes very good when it is warm than very hot.