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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
  • 1 cup Idli Batter
  • ¼ cup Ragi Flour
  • 1 Small Onion, finely chopped
  • 1 ~ 2 Green Chilies, 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
  • 1 cup Idli Batter
  • ¼ cup Ragi Flour
  • 1 Small Onion, finely chopped
  • 1 ~ 2 Green Chilies, 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.
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