Ragi Ponganalu/ 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.
If you have leftover idli batter and want to make something other than idli or uthappam, then try these Ragi Gunta Ponganalu aka Paniyaram. These little lentil balls are perfect for breakfast, quick lunch or snack. They are also great to pack for kids lunchboxes.
This is a pretty quick and easy to make dish. If you have leftover idli batter, then you are halfway to making these. You will need:
- Idli Batter
- Ragi flour aka fingermillet flour – easily available in Indian grocery stores and online
- Veggies of choice – Onions, cabbage, carrot, green beans etc.
You can totally skip the veggies or add whatever you have on hand. I sneak in a few veggies because they hide well and my kids haven’t noticed them as of yet.
- If the idli batter has been refrigerated, then take it out about an hour before making the paniyaram.
- Stir in Ragi flour and little water to make a thick but pourable batter. Set aside for 15~20 minutes.
- In the meantime, saute the veggies until crisp tender. Let them cool for 5 minutes and add to the batter.
- Make paniyaram in a paniyaram/ aebleskiver pan.
- Enjoy with chutney or sambar.
Recipes to make in Aebleskiver pan:
If you happen to buy the Aebleskiver pan to make these paniyaram, then here are some more recipe ideas for you:
- You can make these sweet Vegan Danish Aebleskivers.
- Or make these South Indian Mixed Vegetable Ponganalu.
- Make Vegetable Manchurian lower fat version by using the paniyaram pan instead of deep frying.
Ragi Paniyaram (Ragi Ponganalu)
- 1 cup Idli Batter
- ½ cup Ragi Flour
- 2 tsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin seeds
- ½" Ginger piece, finely grated
- 1~2 Green Chilies, finely chopped
- 6 Curry leaves, finely chopped
- 1 Small Onion, finely chopped
- ¼ cup Cabbage, finely grated
- 2 tbsp Grated Carrot
- 2 tbsp Green Beans, finely chopped
- 2 tbsp Cilantro, finely chopped
- To taste Salt
- In a mixing bowl, combine idli batter with ragi flour, salt and enough water to make a thick pourable batter. Cover and set aside for 20~30 minutes.
- Heat 2tsp oil in a pan, add cumin & mustard seeds and cook till they start to pop. Stir in ginger, green chilies and curry leaves; cook for 1 minute.
- Next add the veggies and cook on medium flame for 4~6 minutes or until the veggies are crisp tender. Season with salt.
- Cool the veggie mixture for a few minutes before adding to the batter. 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 or 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.