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Instant Rava Phaddu / Gundpangala

  This recipe for  Instant Rava Paddu  (also known as  Instant Rava Appe or Paniyaram) makes a crispy, delicious South Indian snack or breakfast in under 30 minutes, without any fermentation or grinding required . Ingredients For the Batter: 1 cup Rava/Sooji (fine semolina) 1/2 cup Curd (yogurt), preferably thick and slightly sour 1/2 cup Water (plus extra, as needed) 1/2 tsp Salt (or to taste) 1/2 tsp Fruit Salt (Eno) or Baking Soda     Prepare & Rest:  Mix rava, curd, salt, and water to create a thick batter; let it rest for 15-20 minutes. Adjust & Cook:  Stir in Eno/baking soda with a little water. Pour into a greased, heated appam pan. Serve:  Cover and cook on low-medium heat until golden, flipping once to cook the other side. Serve with chutney.  
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Grilled Corn Salsa




I am sure everyone loves a good grilled corn cob to eat...It simply tastes awesome. Here I am sharing with you a lovely Mexican inspired salsa recipe using Grilled corn and veggies. This is so healthy and along with that tastes absolutely delicious perfect for the summer season.

The grilled corn has that awesome flavor which elevates the taste of this salsa.You can try this dish as a dip with tortillas or top them on tacos, I also love to mix mayonnaise to this and make a bread sandwich or mix with quinoa for a hearty main-dish salad.

This recipe is very quick and includes very minimal ingredients mainly veggies and corn. You can either grill them on a Grill by preheating and turning them often until charred or roast on Gas stove directly using a skewer. You can add red jalapenos if you have....gives a nice flavor
Let's dive into the recipe.

Serves 2 people
Total time 30 minutes.

INGREDIENTS:
Shucked corn ear 1
Minced onion 1/2
Finely chopped green bell peppers 1/4 cup
Finely chopped red bell peppers 1/4 cup
Chopped cilantro 1/4 cup
Fresh lime juice 1 tablespoon
Real salt 1 tsp
Green Jalapenos 1 seeded and minced
Cilantro for garnishing.

INSTRUCTIONS:
1. Brush the corn with olive oil. Grill the corn cob on the Gas stove /on a Grill turning often, until charred. 5 to 10 minutes.Cut kernels from Cobs.

2. Once grilled, Cut kernels from Cobs and keep aside.


2. In a bowl, combine corn, remaining olive oil, minced onion, finely chopped green and red bell pepper, real salt, Green jalapenos, like juice, chopped cilantro, and give it a good mix.
3. Now garnish with some cilantro leaves and serve. You can refrigerate this for up to 1 week.

Enjoy this perfect summer salsa with friends and family. Do give me feedback and subscribe to get such recipes in your inbox.


Also checkout my other snack recipes :



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