Ingredients
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.
Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.
Serve hot with chutney or sambar of your choice.
how to make ragi paniyaram, paniyaram varieties, breakfast with ragi, ragi recipes, raagi dishes, finger millet recipes, healthy snacks
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.
Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.
Serve hot with chutney or sambar of your choice.
how to make ragi paniyaram, paniyaram varieties, breakfast with ragi, ragi recipes, raagi dishes, finger millet recipes, healthy snacks
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wow.. looks delicious... thxs for sharing..
ReplyDeleteadded u in my blogroll....
Never heard of this dish before. What is a paniyaram pan? If i dont have one, can i make the ragi paniyaram without it?
ReplyDeletePriyanka
wow.. i love the recipe.. how much water do u soak ragi flour with?
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ReplyDeleteLove the oats halwa! I am def. gonna make this! Question... when I have tried this before, it gets sticky because of the oats. Yours looks very firm and neat. Is that because of the sugar?
very nice recipe...healthy and looks good too!!
ReplyDelete@ Priyanka ...thanks for the comment, I think it is also called as appam pan..No, you cannt get that shape without the pan..you could try ragi idli with all those masala..
ReplyDelete@ Mahimaa...thanks, water required is just enough to soak the ragi
@ Anudivya...thanks, it definetely is a bit sticky, but maybe the addition of milk powder makes it look firm..
@ Soumya..thanks a lot
perfectly n healthy snack..
ReplyDeleteLooks great & innovative.Must try this for kids.
ReplyDeletesailajakitchen