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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
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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
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