Receta Ragi Paniyaram (Ragi Ponganalu)
Blogging Marathon# 50: Week 4/ Day 2
Theme: Bookmarked Recipes
Dish: Ragi Paniyaram (Ragi Ponganalu) from Priya's recipe here.
For Day 2 of this week's 'Bookmarked recipes', I found this delicious Ragi Paniyaram recipe on Priya's blog. These paniyaram or ponganalu are made with a combination of ragi flour, leftover idli batter and seasoned with onions, green chilies and cilantro. They taste just like tiny bite size uthappams.
I hardly ever make idlis not because I don't like them, but because making them seems to be such a hassle. I always forget to soak dal and even when I do, the batter refuses to ferment in our very cold, chilly house in winter. No matter what I do (leave the oven door open, keep the batter in a warm oven etc etc), it takes almost forever to ferment. That demotivates me from making idlis.
But the other day, my husband out of nowhere said it's been a while we had idlis. So, I took the leap and made the batter. As expected it took almost 2 days for the batter to ferment and after enjoying the idlis and uthappams, I used the leftover batter to make these ragi paniyarams. Adding ragi flour makes these paniyarams taste earthy and delicious.
Priya added sauteed the onions and then added it to the batter, but I was lazy and I added them raw. Also this is a great dish to sneak in some veggies, like grated carrot, finely chopped green beans, green peas etc will add color and yumminess.
Recipe adapted from here:
Ingredients: Makes about 12~15 small paniyaram
- Idli batter - 1cup
- Ragi Flour - ¼cup
- Onion - 1 small, finely chopped
- Green chilies - 1~2, finely chopped
- Curry leaves - 6, finely chopped
- Cilantro - 2tbsp, finely chopped
- Cumin seeds - 1tsp
- Salt - to taste
Method:
In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
Heat the paniyaram pan on medium heat. Add a few drops of oil into each hole and pour 1~2tbsp batter and cook for 2~3 minutes r until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.
Serve hot with any chutney of choice.