Ragi Paniyaram [Kezhvaragu Paniyaram]-How to make-Stepwise pictures

Cuisine Style: South India | Cooking Time: 8-10 minutes | To Serve: 4 | Take with: chutney | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

• Ragi - 2 cups
• Urad dal - ½ cup
• Fenugreek seeds - 1 tbsp
• Salt to taste
• Water as required

Preparation

• Wash and Soak ragi , urad dal, fenugreek seeds overnight separately.
  
• Put soaked ingredients in a grinder, grind to smooth batter.
• Transfer batter to a bowl, add sea salt, mix well and allow it for fermentation ( 8 hours aprx).
• Heat iron paniyaram tawa, pour 1 tbsp of oil around the paniyaram cavities.
• Pour batter, cover lid cook both sides till crisp & Golden brown.
• Then serve hot with chutney or sambar.
  

How to make Ragi paniyaram-Stepwise procedure with pictures

Paniyaram Pan [Cast Iron Paniyaram Pan]

Ragi paniyaram batter [ Ragi Flour - 2 cup, urad dal - 3/4 cup, Fenugreek seeds - 1 tbsp], soak urad dal, fenugrrk seeds for 5 hours. Grid well then mix well with ragi flour. Add salt and allow it for fermentation

Ragi paniyaram batter[ Seasoned with mustard seeds, urad dal, bengal gram, onion, ginger, curry leaves, carrot, green chilli, coriander leaves]

Cast iron paniyaram pan with oil greased

Filling cavity with paniyaram batter

Filling 7 cavity with ragi paniyaram batter

Pouring oil around the paniyaram

Pouring oil after ragi paniyaram flipped

After oiling keep it for one min

Flip paniyaram one by one

Final stage of ragi paniyaram

Start pitchfork ragi paniyaram

Ragi kuzhi paniyaram

Ragi paniyaram ready for serving

Note

• Make sure that you have idli batter consistency.
  

Tip

• Seasoning with sliced onion can be added.

Ragi Paniyaram with coconut chutney