Ragi Paniyaram Recipe also known as Ragi Appe is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chilies, and coriander leaves.
Ragi Kara Paniyaram goes well along with kara chutney or any coconut chutney. (step-by-step-recipe)
About Ragi Paniyaram Recipe:
Nowadays many of us look for meals that are quick yet healthy. Ragi is one of those superfoods that you must consider adding to your diet.
It helps strengthen bones, control blood sugar levels, and improve digestion.
For busy women juggling many tasks, it’s important to have meals that are both healthy and easy to make.
In my family, when we started including more millet in our meals, Ragi Paniyaram recipe became a go-to.
It’s the kind of snack that my kids love for lunch boxes or as an after-school snack, and I feel good serving it because it’s wholesome and filling.
And most importantly the process of making paniyaram is quite fun and easy.
Ragi kuzhi paniyaram is an easy-to-make breakfast recipe and even for tea-time snacks. It’s quick and healthy, making it ideal for those days when you want to serve something nutritious.
If you have leftover idli-dosa batter and ragi flour at home, you can easily make this recipe in no time. The idli-dosa batter adds a nice, tangy flavor to the paniyarams, which goes well with ragiflour.
You can also make the batter from scratch by grinding rice, urad dal, and ragi together, but I prefer making paniyarams this way because it’s simpler.
In my kitchen, I always keep a stock of ragi flour, and whenever there’s leftover idli-dosa batter, I just mix the two. It’s my go-to when I need a quick snack for my family.
I like to add sauteed onions and green chilies to give it more flavor, but on busy days, you can skip the sauteing and just add raw onions to the batter. The paniyarams will still taste great!
Ragi, also known as finger millet, is one of the most nutritious grains. It’s rich in calcium, iron, and fiber, making it great for both kids and adults.
Growing up, I didn’t know much about ragi, but after marrying into a South Indian family, I realized how versatile and healthy it is.
My kids, who are usually fussy about eating millets, love these finger millet paniyaram because of their crispy exterior and soft center.
These finger millet paniyaram are great to serve with chutneys. I usually pair them with kara chutney or a simple coconut chutney.
The crispiness of the ragi appe paniyarams with the tangy chutneys is just amazing. If you’re a mom looking for a quick, healthy snack that your kids will enjoy, this is a recipe you must try.
Ragi Paniyaram is a great lunch box recipe too.
Serving Suggestion:
Serve these crispy ragi appe with some spicy kara chutney or simple coconut chutney.
You can also pair them with other South Indian breakfast items like idli or dosa for a hearty meal.
Storage Suggestion:
Ragi Appe tastes best when it is hot and fresh. But in case there are any leftovers store them in an airtight container in the fridge for a day or 2.
Reheat them on a tawa to restore their crispiness.
Pro Tips:
Cook on Medium Flame: Cooking on medium heat ensures the paniyarams get a crisp outer layer without burning.
Sauteed Onions: Sauteing the onions adds extra flavor, but if you’re in a hurry, raw onions work just fine.
Fill Only 3/4: While pouring the batter into the paniyaram pan, fill each mould only 3/4th full to allow them to puff up nicely.
Why You Should Make Ragi Kuzhi Paniyaram:
Quick and Easy: Ideal for busy mornings or snack time.
Healthy: Packed with the goodness of ragi, making it a nutritious healthy option.
Versatile: Works for breakfast, lunch boxes, or evening snacks.
Minimal Ingredients: You can make this recipe with basic ingredients usually available at home.
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Basic Ingredients used in to make Ragi Kara Paniyaram Recipe:
Idli Batter: Idli batter is the base for the paniyarams, giving them a slight sourness and fluffy texture.
Ragi Flour: Rich in calcium and fiber, it adds both nutrition and a mild, earthy flavor.
Onion and Green Chilies: Adds crunch and spice to the paniyarams.
Curry Leaves: Added some curry leaves for a typical South Indian Flavor. Make to chope and then add.
Coconut Oil: Enhances the taste, if unavailable, you can use vegetable oil.
Mustard Seeds and Urad Dal: Tempered in the oil for that traditional crunch and flavor you get in South Indian food.
Ragi Paniyaram Recipe
Ingredients
- 1 cup Idli Batter
- ¼ cup Ragi Flour
- 1 Onion finely chopped
- 2 – 3 nos Green Chilies finely chopped
- Curry leaves few, finely chopped
- 2 tbsp Coriander Leaves finely chopped
- 1/2 tsp Urad Dal
- 1/4 tsp Mustard Seeds
- 1 tbsp Coconut Oil
- Oil to shallow fry
- Salt to taste
Instructions
- Heat coconut oil in a small pan over medium flame.
- Add mustard seeds to it.
- Once the seeds start crackling add curry leaves, fry for few seconds.
- Add urad dal to it and fry until slightly brown.
- Now add chopped onion and green chilli, saute until onion turns light pink.
- Turn off the flame and let the mixture cools down.
- Take a large bowl, add idli-dosa batter to it.
- Add onion mixture, coriander leaves and salt to taste. Mix well.
- The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter.
- Add little water, if the mixture is too thick.
- Now heat paniyaram pan over medium flame.
- Add a few drops of oil in each round mould.
- Pour a spoonful of batter into each one. (fill only until 3/4 of each mould).
- Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until bottom surface turns light golden brown.
- Remove the lid and flip each paniyaram using a fork and spoon.
- Cook another side for about a minute until the bottom surface turns light golden.
- Remove them using a spoon and transfer to a plate.
- Serve hot along with kara chutney or any kind of coconut chutney of your choice.
Nutrition
Frequently Asked Questions About this Ragi Kuzhi Paniyaram:
Can I use store-bought idli batter for this recipe?
Yes, store-bought idli-dosa batter works perfectly fine for making paniyaram.
What can I serve with ragi paniyaram for kids?
For kids, you can serve it with ketchup, or Onion tomato chutney.
Is it necessary to use coconut oil?
No, you can use any cooking oil, but coconut oil gives it a more authentic South Indian flavor.
What is the consistency of the batter supposed to be?
The batter should be thicker than dosa batter but slightly thinner than idli batter. You can adjust by adding a little water if it’s too thick.
Can I add vegetables to the batter?
Absolutely! You can add finely chopped vegetables like carrots, spinach, grated cucumber to make it more nutritious.
How do I know when the paniyarams are done?
The paniyarams are ready when the outside turns golden brown and crispy. You can check the doneness by poking a toothpick into the center; if it comes out clean, that means they’re done!
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I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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You Might Also Want to Try:
Paniyaram Recipe With Idli, Dosa Batter – Fermented Rice Balls
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Stuffed Idli with Leftover Batter
Rice Idli Recipe – How to Make Soft Rice Idli
Vegetable Uthappam Recipe – South Indian Pancake With Vegetable Toppings
Masala Dosa Recipe – South Indian Crepes With Potato Filling
Check out this recipe
Plain Dosa Recipe With Homemade Dosa Batter – Rice and Lentil Crepes
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