- Submitted by Dahlia on 10th Feb 2015
(Ragi Kuzhipaniyaram, Ragi Paddu. Ragi Guntha Ponganalu)
If you are tired of eating dosas and idlis often, you can try this kuzhi paniyaram. It is a great variation that you can try with any of the idli, dosa batters made with ragi, oats etc.
You can make sweet or spicy paniyaram. For the sweet version, just mix some palm sugar or jaggery syrup with the batter and make the paniyarams. Today I am going to share the recipe for savory ragi paniyarams. The traditional cast iron kuzhi-paniyaram pans require lot of oil. These days non stick pans have made life very easy and healthy too. Just few drops of oil is enough to enjoy these crispy and tasty balls. These can be served as a light meal with some chutney or as an evening snack with a cup of tea.
- Onion - 1 (finely chopped)
- Green Chili - 1 (finely chopped)
- Curry Leaves - 2 springs (finely chopped)
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Asafoetida - 1/4 tsp
- Grated coconut
- Grated Carrot
- Heat oil in a skillet and fry the mustard seeds, channa dal and urad dal.
- Add the asafoetida, chopped onions, chopped green chili and curry leaves. Saute for couple of minutes and switch off.
- Add the tempering to the ragi batter and mix well. If you wish to add grated coconut or carrot, mix that as well.
- Heat the kuzhi paniyaram pan or a puffed pancake griddle over medium heat. Pour few drop of oil into each hole.
- Pour enough amount of batter into each hole. Let it cook on medium low flame. You can also cover with a lid to ensure uniform cooking.
- After about 2 minutes, flip the paniyarams with a fork or a skewer. Drizzle some extra oil if you like it crispy.
- Cook till both the sides have brown spots. Serve it piping hot with some spicy chutney for the best taste.
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