Ragi paniyaram (both sweet and savory) makes a light breakfast and also a healthy snack. Today I am going to share with you both savory and sweet ragi paniyaram with whole finger millets. You can use even sprouted ragi for this recipe. I adapted the recipe from here and loved it very much that it became a regular feature in my kitchen. The paniyarams turn out soft every time without adding any baking soda or cooking soda. The leftover paniyaram batter can be used to make thick dosas also. The savory paniyaram tastes delicious with tomato chutney or kara chutney or mint chutney. The sweet ones can be had as such. Learn how to make delicious and healthy ragi paniyaram with this easy recipe today.
Wash and soak raw rice, finger millet, idli rice, urad dal together for 3-4 hours.
Grind it to a smooth paste adding water gradually. The consistency of the batter should be that of idli batter. So do not add too much water.
Add little salt to the batter, mix well and ferment. As we are going to use the same batter for making both savory and sweet paniyarams, add less salt and leave it to ferment for 5 hours.
Now the batter is ready.
For making Savory/ salted paniyarams
Take needed batter, add salt to it and mix well.
Heat oil in a pan, add mustard seeds, when it sizzles, add bengal gram, urad dal and whole black pepper corns. You can also add broken cashew nuts if preferred.
When dal turns golden brown, add finely chopped pearl onions, finely chopped ginger and green chillies and curry leaves.
When onion turns transparent, add finely chopped coriander leaves, salt needed and remove from heat.
Mix it with the batter.
Heat paniyaram pan, add 1/2 tsp oil inside the cavities/holes.
Fill the holes with the batter. Cook covered on low heat.
Once you find the corners lifting up, flip it over to the other side with a spoon or paniyaram stick.
Cook on low heat uncovered until done. Simply take a toothpick/paniyaram stick and insert it into the center of the paniyaram, if it comes out clean, it is done.
Serve paniyaram hot with any chutney of your choice.
How to make sweet paniyaram
I kept aside 1 cup of the batter to make sweet paniyarams. 1 cup of batter yields approximately 7 paniyarams.
Heat 2-3 tbsp of water, add jaggery (add a little more jaggery than mentioned if you want it very sweet) to it and dissolve it. Stain to remove any impurities in the jaggery.
Heat the jaggery again, when it starts to bubble, add grated coconut, cardamom powder and remove from heat.
Mix it well and add to the paniyaram batter. Mix the batter well.
Heat paniyaram pan, add 1/2 tsp of ghee in each of the holes.
Fill in all the cavities/holes with the sweet paniyaram batter.
Cook covered on low heat. When the corners starts to lift up, flip it over to the other side and cook uncovered until done. Enjoy warm sweet paniyarams as such.
Paniyarams make a healthy after school snack for kids. If you are searching for more healthy snacks like these, then check healthy snacks for kids. If you love paniyarams, find more paniyaram recipes below –
Unniappam (Kerala recipes)
Rava Kara Kuzhi Paniyaram (sooji)
If you have paniyaram pan, you can also make guilt free snack like vada, bonda etc.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!