Friday, 8 May 2015

Ragi Paniyaram

Whenever I get bored of my idli dosa routine.. I make paniyaram with leftover batter. When the batter is little sour (well fermented), paniyaram is the best choice.
But it definitely takes more time than idli or dosai. so this can be either planned as weekend break fast or tiffin.

This paniyaram is healthier as I have included ragi and I made this in nonstick pan with lil oil.  This will be tastier if we add more oil, but I am not slim enough to try it.

You can find the ragi idli / dosa mavu recipe here.

  • Ragi Idli batter– 2 cups
  • Onion – 1 medium size (Finely chopped)
  • Green chili – 1 (Finely chopped)
  • Ginger – 1 inch (Finely chopped)
  • Coriander leaves – a fistful – finely chopped
  • Grated coconut – 3 tbsp (Optional)
  • Oil – for cooking in pan


Finely chop onion, green chili, ginger, coriander leaves and grate the coconut.

Add them to ragi idli batter. Mix well.

Dilute the batter if required. It should be in idli mavu consistency. Not thick / not runny.

Heat the paniyaram  / appe pan. Drizzle lil oil in all the holes of the appe pan. Swirl it to spread the oil in all areas.  

Pour the batter in all the holes in clockwise direction one by one. Finally add in the middle hole, as it gets cooked faster.
Cook in sim for a while. Flip the side carefully and cook it well. Again flip the sides and cook in medium flame till its crisp outside and cooked well inside. Insert the appe pan stick and check if it is cooked well inside. Remove them from the pan.

Serve hot with spicy chutney or kara kozhambu.

This paniyaram stays fresh even after a while.

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