Name: Ragi Paniyaram (Ragi Ponganalu)
Prep time: 30 min
Cook time: 20 min
Ingredients: 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

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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.

Black ceramic plate with south indian style aebleskivers and cilantro

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.

Ingredients:

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.

Black and white plate with ragi paniyaram topped with cilantro and served with chutney

Instructions:

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)

Pavani

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.

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Prep Time 30 mins

Cook Time 20 mins

Course Breakfast, Snack

Cuisine andhra, south indian, tamil

Servings 4 Servings

Ingredients

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

Instructions

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.

Let’s check out what my fellow marathoners have cooked today for BM# 50.

Comments

Priya Suresh

March 25, 2015 at 6:48 am

Thanks for trying Pavani, paniyarams came out prefect..

Nivedhanams Sowmya

March 25, 2015 at 4:16 pm

yum yum yummy and so healthy… perfect snack,,,

Suja

March 25, 2015 at 7:19 pm

Yummy Pavani

Srividhya Gopalakrishnan

March 25, 2015 at 7:59 pm

Very healthy paniyaaram 🙂

Suma Gandlur

March 25, 2015 at 9:53 pm

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.)

Harini-Jaya Rupanagudi

March 26, 2015 at 1:52 am

Shall make it soon. Sounds like a super idea.

Sarita

March 26, 2015 at 2:45 am

Love to eat this paniyaram.. Healthy recipe..

Srivalli

March 26, 2015 at 7:51 am

I love paniyarams Pavani..good that you are experimenting with so many whole grains..

Varadas Kitchen

March 27, 2015 at 12:39 am

I love anything made in the appe pan. This batter is so healthy!

vaishali sabnani

March 27, 2015 at 2:38 pm

Your paniyarams look so so pretty and healthy too . Fantastic.

PJ

March 27, 2015 at 4:10 pm

This looks so good Pavani. Will have to try this.Hubby is a huge fan of paniyaram!!!

Parul

January 07, 2017 at 4:13 am

How much idli batter to be taken

- cookshideout
  
  January 07, 2017 at 9:01 pm
  
  Parul, I updated the recipe with the idli batter quantity. Thank you pointing that out.
  
Supriya

May 16, 2017 at 6:25 am

Thanks
I tried it yesterday and it came out very well

- cookshideout
  
  May 16, 2017 at 3:02 pm
  
  So glad you liked the recipe. Thank you for letting me know.