I’m sure we are well aware of the many health benefits of ragi. Rich in fibre, iron and calcium, among other nutrients, low in calories, and easily digestible, ragi is an excellent food for weight-watchers, healthy eaters, and diabetics, as well as babies, toddlers, and growing children. Today, I present to you the recipe for a delicious, healthy snack made using the ragi – Instant Ragi paniyaram recipe.
No salt, no sugar, no additives, and no preservatives. Buy your pack.
With ragi flour, you can also make many dishes like ragi pancakes, ragi chila, ragi parathas, and more. It’s always very enriching to experiment with different grains. Once you get the hang of it, it kind of becomes a habit.
Why is paniyaram the best finger food for babies?
Paniyarams are great finger food for children. These appeal to the kids due to their bite-sized nature. The best thing about ragi paniyaram is the fact that there’s so much scope on how one prepares or serves it. The possibilities are endless for one can make them sweet or savory as well as hide tons of vegetables for the fussy eaters at home (and yet it tastes delish).
Ragi Paniyaram Recipe:
1. 1/2 cup sooji semolina
2. 1/2 cup ragi flour or Slurrp Farm Sprouted Ragi
3. 1/2 cup Yogurt
4. 1 tbsp Ghee plus extra for greasing
5. 3 tsp flaxseed powder optional
6. 1 pinch baking soda
7. 1 no medium Sized Onion
8. 1 tbsp chopped ginger
9. 2 tsp chopped garlic
10. 8no curry leaves
11. 2 tsp chana dal
12. 2 tsp urad dal
13. 3 tbsp grated coconut
14. 1 tsp vegetable oil
15. Salt To Taste
1. In a bowl mix sooji, ragi flour and flax seed powder.
2. Add the yogurt, 1 tbsp ghee and ½ cup of water. Mix well and let it sit for about 15 minutes.
3. In a frying pan, heat some vegetable oil and add the chana dal, urad dal, curry leaves.
4. When the daal has browned a bit, add ginger and garlic.
5. Add chopped onions. Sauté till they are transparent. Add grated coconut and sauté for a minute.
6. Add some salt.
7. Check your batter in the bowl. If it’s too thick add a little water.
8. Mix the fried masala and mix well. Add more salt if needed.
9. Apply ghee to the cavities of the appe pan and place it on the gas.
10. Pour a spoon full of batter in the cavities of the appe pan when the Pan is hot. Lower the heat and cover the appe pan.
11. In about 10 minutes carefully turn the paniyarams when the bottom turns brown.
12. Cover and cook for few minutes till the other side turns brown.
13. Take the paniyarams out when the other side is cooked well.
14. Paniyarams ready to eat! Enjoy them with some fresh coconut chutney.
Fermented, and mildly crispy spongy balls, with a slightly soured taste that is balanced by the light earthy taste of Ragi. Go on, try this out, and let us know how you liked it.