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    Home » Breakfast » Idli and Dosa » Ragi Ponganalu

    Ragi Ponganalu Recipe

    Published: Jul 29, 2022 · Modified: Aug 8, 2022 by Pavani · 15 Comments

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    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.

    Grey plate with gunta punugulu topped with cilantro.

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make the batter
      • Cook Veggies
      • Make Paniyaram
    • Expert Tips
    • You might also like
    • Recipe Card

    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!!

    Grey plate with a stack of ragi paniyaram.

    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.
    Ingredients needed, details in recipe card.

    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.

    4 panel photo showing the sautéing of veggies.

    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.

    4 panel photo showing the mixing of ingredients for the batter.

    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.

    3 panel photo showing the cooking of paniyaram in a aebliskiver pan.

    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.
    Grey plate with a stack of paddu.

    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:

    • Healthy Veg Manchurian Recipe | Video
    • How to make Vegan Ebelskivers Recipe
    • Bengali Daler Bora'r Jhol Recipe
    • Wheat Paniyaram Recipe | Godhuma Ponganalu
    Top view of paniyaram made with ragi flour.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Grey plate with stack of ragi paniyaram topped with cilantro.

    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
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    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

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      March 25, 2015 at 6:48 am

      Thanks for trying Pavani, paniyarams came out prefect..

      Reply
    2. Nivedhanams Sowmya

      March 25, 2015 at 4:16 pm

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

      Reply
    3. Suja

      March 25, 2015 at 7:19 pm

      Yummy Pavani

      Reply
    4. Srividhya Gopalakrishnan

      March 25, 2015 at 7:59 pm

      Very healthy paniyaaram 🙂

      Reply
    5. 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.)

      Reply
    6. Harini-Jaya Rupanagudi

      March 26, 2015 at 1:52 am

      Shall make it soon. Sounds like a super idea.

      Reply
    7. Sarita

      March 26, 2015 at 2:45 am

      Love to eat this paniyaram.. Healthy recipe..

      Reply
    8. Srivalli

      March 26, 2015 at 7:51 am

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

      Reply
    9. Varadas Kitchen

      March 27, 2015 at 12:39 am

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

      Reply
    10. vaishali sabnani

      March 27, 2015 at 2:38 pm

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

      Reply
    11. 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!!!

      Reply
    12. Parul

      January 07, 2017 at 4:13 am

      How much idli batter to be taken

      Reply
      • cookshideout

        January 07, 2017 at 9:01 pm

        Parul, I updated the recipe with the idli batter quantity. Thank you pointing that out.

        Reply
    13. Supriya

      May 16, 2017 at 6:25 am

      Thanks
      I tried it yesterday and it came out very well

      Reply
      • cookshideout

        May 16, 2017 at 3:02 pm

        So glad you liked the recipe. Thank you for letting me know.

        Reply

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