Kothumai Rava Kuzhipaniyaram ( Wheat flour Rava Kuzhipaniyaram or appam)

This instant kuzhipaniyaram is quick to make which requires less effort and it is made out of wheat flour and rava. They are healthy snacks that can be had any part of the day.

As I have said in my other kuzhipaniyaram recipes, Iam a great lover of paniyaram. When it comes to sweet paniyarams, they are my favourite. I love making them and eating too❤

These kuzhipaniyaram tastes so good when fresh grated coconut is added to it. I have used jaggery for sweetness. If your jaggery has impurities, filter it out by preparing jaggery water.

As we are using wheat flour to make these paniyarams, it is good to add a generous pinch of baking soda to it as it might turn out dense otherwise.

I have shown both ways of making it- by adding baking soda and without adding it in the recipe below. Just go through the instructions. The resting time for both the set of batter varies.

These kuzhipaniyarams are best for any part of the day and it is also a great evening snack along with a cup of coffee/tea.

Check for my other paniyaram recipes:


  • Rava/suji- 3/4th cup
  • Wheat Flour- 1 cup
  • Jaggery powder- 3/4th cup
  • Grated coconut- 1/4th cup
  • Cardamom powder- 1/4th tsp
  • Baking soda- generous pinch
  • Salt- pinch.


Take rava/suji, wheat flour, jaggery, cardamom powder, grated coconut in a bowl.
Add water now. Add water little by little as needed and mix everything as jaggery will start to melt once water is added. The batter should be in dosa batter consistency.
Add water little by little as needed and mix it. Bring it to dosa batter consistency. I added 1 and a half cups of water.
Once it comes to dosa batter consistency which is not very thick and not very thin, I separated a small bowl of batter from the main. I added baking soda and salt to the main. I kept this to rest for 20 minutes before pouring. I added just a pinch of salt to the separated batter. I kept this to rest for 1 hour. Then it turns out as soft paniyarams.
After 20 minutes, when I opened the kuzhipaniyaram batter with baking soda, I had to again adjust the water to bring it to dosa batter consistency as it gets very thick . I added 2 tbsp of water. You can see the consistency above. The same, I did with the batter without baking soda too. After 1 hour, I adjusted the consistency with 1 tbsp of water.
Grease the kuzhipaniyaram pan with oil on all the corners. Pour little oil or ghee on each mould. Heat the kuzhipaniyaram pan. The process of making is the same for both the set of kuzhipaniyaram batter.
Keep the flame in low to medium. Fill up each mould to 3/4th.
Flip it to the other side once the bottom of the paniyaram turns golden brown. Flip it the other side with skewer, chopstick or spoon by separating it from the corners.
Flip it over the other side. Let it get cooked the other side too till brown. Repeat the process and finish the left out batter.
The set without baking soda.
Left paniyaram is with baking soda and the right one is without baking soda. Both turned soft. Just the resting time for the batter varies.


  • It tastes very good when made with ghee.
  • If you do not have kuzhipaniyaram chatti or pan, the batter can be deep fried in oil too.
  • Add water little by little and mix it. Jaggery will start to melt as water is added to it.
  • The kuzhipaniyaram batter should be in dosa batter consistency which is not very thick or very thin. It should be in pouring consistency. Adjust water accordingly.
  • The quantity of wheat flour should be more than rava/suji used.
  • Use the same cup for all the measurements.