Ragi Paniyaram Recipe
Ragi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chillies and coriander leaves.
Servings 4 people
Calories 96kcal
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
Calories: 96kcal | Carbohydrates: 479g | Protein: 61g | Fat: 3g | Saturated Fat: 3g | Sodium: 3754mg | Potassium: 140mg | Fiber: 30g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 7.2mg | Calcium: 73mg | Iron: 1.2mg