Tuesday, January 26, 2016

Ragi (Finger Millet) Kuzhi Paniyaram ~ Day 26

On days, when my idli / dosai batter fail to ferment (which happens rarely), I keep the batter out fermenting for an extra day.  After the fermentation, the batter turns sour and it is perfect for making these paniyarams. I usually add some finely chopped green peppers and grated carrots to this and make it as masala paniyarams.  In this recipe, I added some sabudana which gives a spongy texture to the paniyaram, a tip that I read from a magazine.  
Preparation time: 5 minutes
Cook time: 30 minutes
Yield: 25 to 30 Paniyarams

  • Leftover Idli or Dosai batter - 2 cups
  • Ragi / Finger millet flour - 1/2 cup
  • Sabudana / Sago / Tapioca - 1/4 cup, soaked for 2 hours and drained
  • Onion - 1, finely chopped
  • Green chillies - 4, finely chopped
  • Ginger - 2 tbsp, finely chopped
  • Curry leaves - few, chopped
  • Salt - to taste
  • Oil - for frying
  • Aebleskiver Pan  -  for making paniyarams

  1. Whisk together Idli / Dosai batter, ragi flour and sabudana.
  2. Add chopped onion, green chillies, ginger, curry leaves and salt.  Mix well.
  3. Heat Aebleskiver pan / kuzhi paniyaram pan with 1/2 tsp oil in each cavity.
  4. Fill the cavities with the prepared batter. Cook over medium heat for 2 minutes or until golden brown.
  5. Flip the paniyaram with a fork or a skewer.  Cook for another 2 minutes.  
  6. Remove when both side are cooked completely.
  7. Serve hot with spicy tomato chutney or chutney of your choice.

No comments:

Post a Comment

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.