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Before you jump to Ragi Paniyarams recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Even though we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, most people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make a few simple changes that can start to make a good impact on our daily eating habits.
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As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to ragi paniyarams recipe. You can cook ragi paniyarams using 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Ragi Paniyarams:
- Provide 1 cup ragi flour
- Prepare 1/2 cup black urad dal presoaked for 6 hours
- Provide 1 - 1/2 tsp salt
- Prepare 1 tsp mustard seeds
- Provide 2 green chillies finely chopped
- Provide 1 large onion chopped
- Get as needed Oil for frying
- You need 1/4 cup or as required water
Instructions to make Ragi Paniyarams:
- Dry roast ragi flour for 3 mins. Sift it and set aside to cool.
- Grind the presoaked black urad dhal to a smooth paste adding water in intervals. Get a thick consistency as shown
- In a pan fry the mustard seeds until they sputter. Then fry the onions and chillies until the onions brown.
- 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
- 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
- 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.
You can use even sprouted ragi for this recipe. I adapted the recipe from here and loved it very much that it became a regular feature in my kitchen. Sourdough Ragi Paniyaram Recipe using sourdough discard. Healthy, vegan paniyarams to make for a quick breakfast or snack with gluten free option as well. Paniyarams are easy to make portion friendly and cute finger foods.
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