Mini Masala Paniyaram With Rava And Sattu Atta Recipe by Shobha Deshmukh
Cooking Instructions 15 minutes 1 Keep all the ingredients aside. Take a medium-sized bowl, add curd and whisk it well. Add rava and mix thoroughly. Pour in ½ cup of warm water and combine. Then add sattu atta and mix again. 2 Take a small bowl, add puffed rice, and wash it. Drain the water, transfer the puffed rice to a mixer jar, and blend until smooth. 3 Add the blended puffed rice mixture to the rava and sattu batter and mix well. Add all the chopped vegetables, followed by salt and cumin powder, and combine thoroughly. 4 Heat an appe mould and add one drop of oil into each cavity. Once hot, pour in the batter and cover for 1 minute. Flip to the other side and cook until both sides are golden. Your vegetable masala paniyaram is ready. Serve hot with chutney. 1 Keep all the ingredients aside. Take a medium-sized bowl, add curd and whisk it well. Add rava and mix thoroughly. Pour in ½ cup of warm water and combine. Then add sattu atta and mix again. 1 Keep all the ingredients aside. Take a medium-sized bowl, add curd and whisk it well. Add rava and mix thoroughly. Pour in ½ cup of warm water and combine. Then add sattu atta and mix again. 2 Take a small bowl, add puffed rice, and wash it. Drain the water, transfer the puffed rice to a mixer jar, and blend until smooth. 2 Take a small bowl, add puffed rice, and wash it. Drain the water, transfer the puffed rice to a mixer jar, and blend until smooth. 3 Add the blended puffed rice mixture to the rava and sattu batter and mix well. Add all the chopped vegetables, followed by salt and cumin powder, and combine thoroughly. 3 Add the blended puffed rice mixture to the rava and sattu batter and mix well. Add all the chopped vegetables, followed by salt and cumin powder, and combine thoroughly. 4 Heat an appe mould and add one drop of oil into each cavity. Once hot, pour in the batter and cover for 1 minute. Flip to the other side and cook until both sides are golden. Your vegetable masala paniyaram is ready. Serve hot with chutney. 4 Heat an appe mould and add one drop of oil into each cavity. Once hot, pour in the batter and cover for 1 minute. Flip to the other side and cook until both sides are golden. Your vegetable masala paniyaram is ready. Serve hot with chutney. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp Stir-Fry with Ginger, Leek Whites and Coconut Aminos and Maple Syrup. My own version of 油爆虾 White Chicken Chili Soup Roast Chicken with Vegetables Tomato Pie Air Fryer Baked Baby Potatoes Shrimp Stir-Fry with Ginger, Leek Whites and Coconut Aminos and Maple Syrup. My own version of 油爆虾 White Chicken Chili Soup Roast Chicken with Vegetables Tomato Pie Air Fryer Baked Baby Potatoes CHEESY GARLIC PASTA in WHITE SAUCE Rakhi Special - Coconut Ladoo with Gulkand-Dryfruits Stuffing 🍬Dulce de Leche Fudge balls 🍬 Mexican Corn masala chaat cups Mix Veg Barley Upma with Toor Dal Mini Sabudana Cigars Harvest Protein Pancakes 🍔Brioche Buns🍔 Moong Dal Halwa Old Fashioned Homemade Vanilla Extract (A Slow Food Recipe) CHEESY GARLIC PASTA in WHITE SAUCE Rakhi Special - Coconut Ladoo with Gulkand-Dryfruits Stuffing 🍬Dulce de Leche Fudge balls 🍬 Mexican Corn masala chaat cups Mix Veg Barley Upma with Toor Dal Mini Sabudana Cigars Harvest Protein Pancakes 🍔Brioche Buns🍔 Moong Dal Halwa Old Fashioned Homemade Vanilla Extract (A Slow Food Recipe)