Ragi Paniyarams

Name: Ragi Paniyarams
Total time: 1800 s
Yield: 16 paniyarams
Cuisine: Indian
Ingredients: 1 cup ragi flour; 1/2 cup black urad dal presoaked for 6 hours; 1 - 1/2 tsp salt; 1 tsp mustard seeds; 2 green chillies finely chopped; 1 large onion chopped; as needed Oil for frying; 1/4 cup or as required water

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#CookwithNiti
This recipe uses ragi (finger millet) and black gram (black urad dal with skin on) which are both rich in Iron (helps to fight anemia), keeps blood sugar levels in check and good for weight loss because of the dietary fiber that keeps you full and helps in digestion. Easy to prep and cook these paniyarams. All ingredients are simple and easily available. Healthiest breakfast choice to suit Indian diets.
#CookwithNiti

Supraja Nagarathinam @cook_13583444

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Ingredients

30 mins

16 paniyarams

1 cupragi flour
1/2 cupblack urad dal presoaked for 6 hours
1 - 1/2 tsp salt
1 tspmustard seeds
2green chillies finely chopped
1large onion chopped
as neededOil for frying
1/4 cup or as required water

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Steps

30 mins

1

Dry roast ragi flour for 3 mins. Sift it and set aside to cool.
2

Grind the presoaked black urad dhal to a smooth paste adding water in intervals. Get a thick consistency as shown
3

In a pan fry the mustard seeds until they sputter. Then fry the onions and chillies until the onions brown.
4

In a bowl mix together the ragi flour, 4 tbsp of the urad dal paste, fried onions, chillies & salt. Add around 1/4 cup water to get an idli batter consistency
5

Grease a paniyaram pan or appam pan with oil 5 mins before cooking. Then pour 1tbsp of the batter into each fissure. Drizzle a little oil onto each Paniyaram around the edges. Cook on medium flame for 6-8 mins
6

Flip and cook the other side for another 6-8 mins on medium flame. Serve hot with coconut chutney or podi. I have served alongside curry leaves podi.