Ragi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chilies, and coriander leaves. Ragi Paniyaram goes really well along with kara chutney or any kind of coconut chutney.
India, the world’s largest democracy is celebrating the biggest festival of democracy – elections. And this time it is a lot different from how it used to be all these years.
In fact, we have never felt so much politically aware as we are now. At times I wonder, what were we even thinking about, all these years when we went to vote.
Ironically, the answer is “nothing”.
Yes, because we were programmed that way. To think about “nothing”. The only thing that really mattered was to vote for a candidate from the “Grand Old Party”.
Because they were the “Grand Old Party”.
The days of the Maharajas and Kings were over and we had become a “Sovereign Democratic Republic” in 1950, which was later amended to “Sovereign, Socialist Secular Democratic Republic”.
But we never really got out of that “Praja” (subjects) mindset. And possibly that is why we voted that way.
With the advent of social media and electronic media, things have changed. People are now becoming increasingly aware.
They are in fact becoming politically aware. They are doing their research about what the candidates from their constituencies are doing for their welfare. They are then comparing that to their expectations and making their decisions.
Literacy, has also played a role in this transformation, to a great extent.
So, does that mean everything is hunky-dory in the Political Scene in India?
Politics cannot be clean. It will never be.
And hence, there is a lot of filth out there when it comes to politics. And a lot of the so-called “subjects” still go and vote for their masters as they did all these years, which brings in a lot of tainted politicians into the mainstream administration..
That will change. The system is getting cleansed slowly and it will get completely cleansed one day.
But we cannot wait until that day to exercise our democratic right to vote and choose the best person to run the country.
Hence it is important to vote. So ensure you go out there and vote…
Vote for good administration, a scam free government, development, and nationalism. Don’t get swayed away by the “Freebies” being doled out. They are temporary measures.
Vote for permanent solutions. Vote for stability.
Ragi Paniyaram Recipe – How to Make Finger Millet Paniyaram
Ragi Paniyaram is an easy to make recipe for breakfast and even for tea time snack. Ragi Paniyaram is not only easy to make but it is a healthy recipe too. So whenever you have leftover idli dosa batter and ragi flour at home you can simply make this recipe. The usage of Idli dosa batter in it gives a nice sour taste to this recipe. You can also make this recipe from scratch, by grinding a batter using rice, urad, and ragi.
But I prefer making paniyaram this way. I always keep stock of ragi flour at home and whenever I have leftover idli-dosa batter, I just add ragi flour and some onion, green chilli and make paniyaram. I like to add sauteed onions to it. But if you feel lazy, you can also add raw onion to it. Ragi paniyaram can be served along with kara chutney and any coconut chutney of your choice.
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Hey, one more thing. In case you don’t have paniyaram pan you can order the same by clicking the link below.
Ragi Paniyaram Recipe
- 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
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.
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