Corn Cheese Rawa Paniyaram

Steps

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1. 1
   Combine semolina with salt and yogurt. Add baking soda if yogurt is not tangy enough to help with instant fermentation. Add water and mix until the semolina is well soaked.
   ▶ ≈1:56
2. 2
   Stir in corn kernels and finely chopped green and red bell peppers. Add green chili if desired for extra heat. Mix in more water as needed.
   ▶ ≈2:35
3. 3
   Add baking soda and mix well. The soda will react with the yogurt's acidity, creating bubbles that help lighten the batter.
   ▶ ≈3:01
4. 4
   Mix in Nutralite Cheesy Garlic Mayo and blend thoroughly. Add Nutralite Premium Table Spread and stir to combine.
   ▶ ≈3:25
5. 5
   Sprinkle fresh coriander to add flavor and color.
   ▶ ≈4:28
6. 6
   Fill the paniyaram mold with batter without overfilling. Heat on medium temperature for 8-10 minutes until the bottom becomes golden brown.
   ▶ ≈4:42
7. 7
   Flip the paniyaram and continue cooking until all sides are golden brown and the inside is fully cooked through.
   ▶ ≈5:21
8. 8
   Remove the cooked paniyaram from the mold and serve on a plate. It should be crispy on the outside, soft on the inside, with an aromatic cheesy flavor.
   ▶ ≈5:46