Ragi Ponganalu Recipe

Ragi gunta ponganalu aka paniyaram are an easy to make and delicious. They are crisp on the outside with a soft, fluffy inside.

This recipe needs two main ingredients - ragi flour and idli batter. Finely chopped veggies add both flavor and texture the dish. These are perfect to serve with your favorite chutney for breakfast or snack.

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About the Recipe

Idli and dosa are a staple in South Indian cuisine. Many households have idli/ dosa batter in the fridge all the time.

If you have leftover idli batter and want to make something other than idli or uthappam, then try these Ragi gunta ponganalu aka paniyaram or appe. These are made in a special pan called appe pan or ponganala pan. It is very similar to Danish aebliskiver pan.

These little lentil balls have various names based on the region - appe, ponganalu, gunta punugulu, paniyaram, paddu and so on. This is a pretty quick and easy to make recipe. Since you are using leftover idli batter, you are already halfway to making these.

This is a perfect dish to make for breakfast, quick lunch or snack. They are also great to pack for kids lunchboxes. Serve with your favorite chutney like this peanut chutney or podi or sambar and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are ingredients you need to make ragi paddu/ ponganalu recipe:

• Idli Batter - here are two idli batter recipes on the blog:
  • Using Idli rava
  • Using Idli rice
• Ragi flour aka fingermillet flour - easily available in Indian grocery stores or on Amazon.
• Veggies - feel free to use your favorite veggies or you can skip them too. Some of my favorites are onions, cabbage, carrot, green beans etc. Make sure to finely chop the veggies before adding to the batter. I sometimes use store bought coleslaw mix.
• Other flavoring ingredients: ginger, green chilies, onion and cilantro.
• Cumin and mustard seeds.

Instructions

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here is how to make gunta ponganalu recipe with ragi flour:

Make the batter

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.

Cook Veggies

Heat oil in a medium size pan on medium heat. Add mustard & cumin seeds and cook till they start to pop. Stir in ginger, green chilies and curry leaves.

Next add the veggies and cook on medium flame until the veggies are crisp tender. Season with salt. Turn off the heat and cool the veggie mixture for a few minutes.

Add the veggies to the batter and mix until well combined.

Make Paniyaram

Heat the ponganalu/ appe pan on medium heat.

Add about ½~1 teaspoon of into each hole and pour 1~2 tablespoons of batter into each. Cover until lightly browned. Carefully flip each paniyaram and cook until golden brown and cooked through.

Serve hot with any chutney or sambar or podi.

Expert Tips

• If using refrigerated idli, then take it out about an hour before making the paniyaram.
• Feel free to use your favorite veggies. Some of my favorites are onions, cabbage, carrot, green beans etc. Make sure to finely chop the veggies before adding to the batter.
• I sometimes use store bought coleslaw mix. It is very convenient and easy.
• 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.
• Ponganalu are best served hot. But if you have a few leftover, then refrigerate them in an airtight container for up to 2 days. Make sure to warm them in the microwave until heated through before serving.

You might also like

If you happen to buy the Aebleskiver pan to make these paniyaram, then here are some more recipe ideas for you:

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Recipe Card

Ragi Paniyaram (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.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time:: 30 mins

Total Time: 1 hr

Course: Breakfast, Snack

Cuisine: andhra, south indian, tamil

Servings: 30 Ponganalu

Ingredients

1x2x3x

• 1 cup Idli Batter
• ½ cup Ragi Flour
• As needed Water
• 2 teaspoon Oil, plus more for cooking ponganalu
• ½ teaspoon Mustard Seeds
• ½ teaspoon Cumin seeds
• ½" Ginger piece, finely grated
• 1~2 Green Chilies, finely chopped
• 6 Curry leaves, finely chopped
• 1 Small Onion, finely chopped
• 1~2 cups Finely chopped or grated vegetables*
• To taste Salt

Instructions

Make the Batter:

• 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.

Cook the veggies:

• Heat oil in a medium size pan on medium heat. Add mustard & cumin 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. Turn off the heat and cool the veggie mixture for a few minutes.

  Add the veggies to the batter and mix until well combined.

Make Paniyaram:

• Heat the ponganalu/ appe pan on medium heat.

  Add about ½~1 teaspoon of into each hole and pour 1~2 tablespoons of batter into each. Cover and cook 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.

Video

Notes

• If using refrigerated idli, then take it out about an hour before making the paniyaram.
• Feel free to use your favorite veggies. Some of my favorites are onions, cabbage, carrot, green beans etc. Make sure to finely chop the veggies before adding to the batter.
• I sometimes use store bought coleslaw mix. It is very convenient and easy.
• 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.
• Ponganalu are best served hot. But if you have a few leftover, then refrigerate them in an airtight container for up to 2 days. Make sure to warm them in the microwave until heated through before serving.

Nutrition

Serving: 1Ponganalu | Calories: 33kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 61mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.1mg

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