Ragi Kaara Paniyaram | Spicy Finger Millet Appe

instant ragi paniyaram

I like kuli paniyaram very much. It was a failure when I tried a paniyaram with ragi and wheat for the first time. It became sticky and hard. I wondered is there any way to make it soft. I started searching for a variety of recipes from different sites. I think 2 years before this ragi kaara paniyaram from yummytummyaarthi.com caught my attention. I tried it and it came well. I just modified it as per my taste and posting now. It will be really tasty. it is more weightwatcher friendly. It is also diabetic friendly. You can have this ragi kara paniyaram as a breakfast, snack or dinner. It tastes better with any kind of tangy chutney.

Recipe Source : yummytummyaarthi.com-ragi paniyaram recipe

instant ragi kuzhi paniyaram

instant ragi paniyaram

Instant Ragi Kuzhi Paniyaram | Finger Millet Paniyaram

Prep Time :
Cook Time:
ragi kuzhi paniyaram recipe
Yield:
20 count
Svg Size:
6 count
Average Rating:
4 for 5
Calories per Serving:
200
Posted By:
Cuisine:
Tamilnadu

Ingredients

  • 1 cup ragi flour
  • 3/4 cup wheat flour
  • 1/2 cup curd
  • salt – as per taste
  • 3/4 tsp eno fruit salt (must)

for tempering

  • 1/2 tsp mustard seeds
  • 1 tsp urid dhal
  • 1 tsp chana dal or kadala paruppu
  • 1/2 onion
  • 2 green chilly
  • 1/2 carrot, grated
  • curry leaves
  • a pinch of Asafoetida
  • oil – for tempering and making paniyaram

Quick Procedure

  • Take ragi, wheat flour and salt in a bowl.
  • Add curd. Add 1 and half cups of water. Mix well. Let it be in idli batter consistency.
  • Heat a pan. Add oil. Add asafoetida, mustard seeds, chana dhal, urid dhal and curry leaves. Fry till golden brown.
  • Add chopped onion, green chillies and grated carrot. Saute once or twice.
  • Add this tempering to batter. Mix well.
  • Add eno fruit salt. You can see things frothed. (you will get bubbles). Now the batter is ready.
  • Heat a kuli paniyara kal. Grease little oil.Pour the batter using spoon.
  • Maintain a low and medium flame alternatively.
  • Let it get cooked, bubble up and partially change colour at the top.
  • Flip it to the other side. Let it get cooked properly. You can test by inserting a tooth twig.
  • Transfer it to plate and serve with kara chutney or tomato chutney.

Stepwise Pictures

Take ragi, wheat flour and salt in a bowl. Add curd. Add 1 and half cups of water. Mix well.
prep

Let it be in idli batter consistency.
prep

Heat a pan. Add oil. Add asafoetida, mustard seeds, chana dhal, urid dhal and curry leaves. Fry till golden brown.
prep

Add chopped onion, green chillies and grated carrot. Saute once or twice.
prep

Add this tempering to batter. Give a good mix.
prep

Add eno fruit salt. You can see things frothed. (you will get bubbles). Now the batter is ready.
prep

Heat a kuli paniyara kal. Grease little oil.Pour the batter using spoon.
prep

Let it get cooked, bubble up and partially change colour at the top. Flip it to the other side.
prep

Let it get cooked properly. You can test by inserting a tooth twig.
prep

Spongy ragi paniyaaram to serve with kara chutney or tomato chutney
instant ragi paniyaram

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