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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:

 

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Ragi Paniyaram (Ragi Ponganalu) Yum
Paniyaram 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.
Ragi Paniyaram (Ragi Ponganalu)
Course snack
Cuisine south indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
small
Ingredients
  • ¼ cup Ragi Flour
  • 1 onion - small, finely chopped
  • 1 ~ 2 Chilies Green - finely chopped
  • 6 curry leaves - finely chopped
  • 2 tbsps cilantro , finely chopped
  • 1 tsp Cumin seeds
  • to taste salt
Course snack
Cuisine south indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
small
Ingredients
  • ¼ cup Ragi Flour
  • 1 onion - small, finely chopped
  • 1 ~ 2 Chilies Green - finely chopped
  • 6 curry leaves - finely chopped
  • 2 tbsps cilantro , finely chopped
  • 1 tsp Cumin seeds
  • to taste salt
Ragi Paniyaram (Ragi Ponganalu)
Instructions
  1. In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
  2. 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 or until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.
  3. Serve hot with any chutney of choice.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 50.

 

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11 thoughts on “Ragi Paniyaram (Ragi Ponganalu)”

  1. Next time I must remember to save idli batter to make these. BTW doesn’t idli batter smell bad after 2 days of fermenting? I usually leave the light on in the oven and place the batter there and it ferments in about 12 hours. (I usually do 6 p.m. to 6 a.m. fermenting.)

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