Instant Rava Paddu | Instant Sooji Appe

Anything instant is what catches one’s eye. Everyone’s life seems to be running very fast ….,so we need everything at the same instant be it a food or something else. Instant Rava/Sooji Paddu is breakfast / tiffin that belongs to instant family ,where you get up late in the morning and needs to prepare a breakfast in jiffy, above that feeding a fussy eating kid …….,OMG nothing horrifies me as much as feeding my lil one.

Paddu ,Guliyappa,Gunta ponganalu, Kuzhi paniyaram ,Appe are the different names for this dish. Authentic Paddu is extremely delicious which is prepared by soaking and grinding different lentils and fermenting it overnight.

But here i’m sharing you the instant paddu recipe prepared with rava/sooji/semolina. I’ll be sharing you the authentic recipe shortly. Ingredients used in Instant rava paddu are very similar to the ones used for Instant Rava Idli , but I like Paddu better than Rava idli.

Other south Indian based breakfast recipes for  healthy and quick mornings on my blog are : Instant Rava Idli , Instant Oats Idli , Khara Pongal , Sweet Pongal and Semiya Puliyogare.

This is a kind of more filling breakfast/tiffin as sooji is used here .Serve as a evening tiffin along with coconut chutney and a cup of filter coffee or Masala Tea. Such that light dinner can be planned as a part of healthy diet plan.

This tastes good when served with plain coconut chutney without any tadka over it ,as all kind of seasoning is used in Instant Paddu recipe itself.This is my healthy evening snack idea ,a swap for any kind of fried food….,What’s yours?

Recipe Card for Instant Rava Paddu

5 from 1 vote

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Instant Rava Paddu | Instant Sooji Appe

Prep Time

7 mins

Cook Time

25 mins

Resting

15 mins

Total Time

32 mins

 

Basic Instant Rava Paddu is a quick South Indian Breakfast/Tiffin 

Course: Breakfast

Cuisine: South India

Keyword: South Indian, Tiffin

Servings: 32 Makes

Calories: 63 kcal

Author: Muktha H S

Ingredients

• 1 Cup Rava
• 1/2 Cup Rice flour
• 2 Tbsp Thin Poha/ Rice Flakes Soaked
• 3/4 Cup Curds
• 3 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1 Tsp Jeera/Cumin Seeds
• 1 Tbsp Channa Dal
• 1 Tbsp Urad Dal
• 1 Tbsp Moong Dal
• 1/2 inch Ginger grated
• 2 Green Chilli finely Chopped
• 2 Sprigs Curry leaves finely Chopped
• 2 Tbsp Coriander leaves Chopped
• 1 Onion finely Chopped
• 1 Carrot grated
• 1 pinch Baking soda/Cooking soda
• 3/4 Tsp Salt or as required
• 1/3 Cup Water or as required

Instructions

1. Heat 1 Tbsp oil in a pan,add mustard seeds, jeera seeds, channa dal, urad dal and moong dal.

2. When all dals,starts to change colour to golden brown ,add 1 cup rava and fry for 4-5 minutes. Turn off heat.

3. Once it cools down, add salt,cooing soda, rice flour,soaked and smashed poha,chopped coriander leaves,curry leaves ,ginger,green chilies,onions and grated carrot.

4. Whisk curds and mix with above rava/semolina mixture. Add water part by part as required , so that batter consistency should be like dosa batter. Keep it aside for 10 minutes,so that water gets soaked well and batter consistency will become thick like idly batter.Its the right consistency.

5. Heat appe pan, drizzle some oil in all chambers of appe pan.  

6. Take spoonful of batter and drop in all chambers of appe pan,drizzle some oil on top too. Close lid and cook paddu on both sides on medium flame for 5-6 minutes. 

7. Paddu's are ready to serve.

Recipe Video

Recipe Notes

1.Adding  soaked and smashed poha gives you a soft Paddu's, alternatively you can use refined flour also.

2.Makes sure rava mixture is cooled ,before adding curds to it.

3.Consistency of the batter should be thick like Idly batter, so add water part by part and keep the batter thin like dosa batter .After 10-15 minutes of resting time , water will be absorbed well and right consistency will be obtained.

Step by Step on making of Instant Rava Paddu Directions:

1.Heat 2 Tbsp oil in a non stick pan, once its hot add mustard seeds allow it to crackle. Now add jeera ,once it starts  to change colour add chana dal,urad dal and moong dal .

When it starts to change colour add rava/sooji ,mix well and keep it on a low flame for 4-5 minutes stirring in between and turn off the heat.

 

 

2.Meanwhile  chop onions,grate carrot and chop greens.Add these to above slightly roasted rava/sooji.

Also add rice flour, soaked poha ,cooking soda and salt.Mix well.

 

 

3.Add curds, now add water part by part slowly till batter reaches the consistency of Idli batter (thick batter ). Keep it aside for 10-15 minutes.

 

 

4.Heat Paddu griddle and add 2-3 drops oil to each chamber,take spoonful of batter and pour it into each section. Drizzle some oil over the batter, close the lid and allow it to cook for 3-4 minutes. Once you open the lid you can see the pores here and there, drizzle some more oil , remove it with a help of a spoon and turn it other side and cook for 1-2 minutes.

 

 

5.Paddu will be ready to serve with coconut chutney. It tastes better only when you have it hot with ghee and coconut chutney 🙂