Instant Ragi Paniyaram is a healthier take on the traditional Paniyaram where Ragi Flour is added to the batter. It’s perfect to serve for breakfast. Here is how to make Ragi Paniyaram.
Very often I am spoked to about the breakfast crisis that people face. Everyone wants to have a few instant breakfast recipes like Pumpkin Spice Granola, Palak Puri or Peas and Parsley Omelette. Since it’s the first meal of the day, it’s expected to be hearty, fresh and healthy.
Most of the South Indian recipes have rice as their main ingredient. Dosa and idli batter also has rice a their main ingredient. A lot of breakfast varieties can be made using these basic idli dosa batter, which can be made and refrigerated or easily bought from the market.
Today’s recipe is one of the variants using dosa batter- Instant Ragi Paniyaram. Paniyaram has different identity around South India as paddu, guliappa, gunth paganalu among others. A special Paniyaram pan is used to cook these and give them their unique shape. It tastes scrumptious with peanut coriander chutney or coconut chutney. Let’s start on making them right away.
Instant Ragi Paniyaram Recipe
Instant Ragi Paniyaram
Instant Ragi Paniyaram is a healthier take on the traditional Paniyaram where Ragi Flour is added to the batter. It's perfect to serve for breakfast.
- 3 cups Dosa batter
- 1/2 cup Ragi Flour
- 1 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves Chopped
- 1/4 tsp Hing
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 1/4 cup Onion Chopped
- 2 tsp Green Chilli Chopped
- 1/4 cup Carrot Grated
- 2 tbsp Fresh Coriander Chopped
- Salt to taste
Mix dosa batter and ragi flour nicely.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few minutes.
Add urad dal and chana dal and fry until they are slightly browned.
Pour the tempering over the batter and mix well.
Add onion, green chilli, grated carrot, fresh coriander and salt in the batter and mix well.
Heat a paniyaram pan and brush it with oil.
Pour some batter in the cavities and cover the pan and cook until they are browned from the bottom.
Flip the paniyaram and cook from the other side as well.
Serve hot with coconut chutney.
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