Ragi Paniyaram
- 85 min
- mild
- Serves 4
Ragi paniyaram uses fermented rice and ragi flour with onion and mustard tempering. Mild, serves 4, about 1 hour 25 minutes plus soaking and resting.
Good for: Lunchbox, Rainy Day
Ingredients
Raw Rice, For Soaking200 grams
Urad Dal (whole), For Soaking50 grams
Fenugreek Seeds, For Soaking½ tsp
Water, For Soaking600 ml
Ragi Flour120 grams
Salt1½ tsp
Oil5 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves2 grams
Green Chilli, Finely Chopped10 grams
Onion, Finely Chopped1
Coriander Leaves, Finely Chopped8 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 511kcal | 2044kcal |
| Protein | 9.7g | 39g |
| Carbohydrate | 74g | 296g |
| Fat | 21g | 84g |
| Fibre | 7.2g | 29g |
| Sugar | 1.4g | 5.6g |
Method
Rinse the rice, whole urad dal and fenugreek seeds together. Soak them in the soaking water for 4 to 5 hours until the grains and dal are soft. Before cooking, peel and finely chop the onion, and finely chop the green chillies. Rinse the curry leaves and coriander leaves, then finely chop the coriander leaves. Pat the curry leaves dry so they do not splutter in hot oil.
Drain the soaked ingredients and grind them in a mixie with the grinding water until smooth. The batter should be thick but pourable.
Mix the ragi flour, water for adjusting consistency and salt into the batter without lumps. Cover and keep it in a warm place for 8 hours until it rises and smells lightly sour.
Heat 2 tablespoons oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for 1 minute until they splutter. Add the split urad dal, curry leaves, green chillies and onion. Fry for 4 to 5 minutes until the dal is golden and the onion is soft and light golden.
Cool the tempering for 5 minutes. Mix it into the fermented batter with the coriander leaves. Stir gently until the batter is thick enough to coat a spoon.
Heat a paniyaram pan on medium flame for 2 minutes until hot. Add a little oil to each hollow, pour in the batter up to three-fourths full, and cook each paniyaram for 3 to 4 minutes until the bottom is golden and the sides are set. Turn each paniyaram and cook for another 3 to 4 minutes until both sides are golden and the centre is set and not wet. The batter makes about 35 to 42 paniyaram, or 5 to 6 batches of 7; repeat with the remaining batter.
Before you start
- How long does Ragi Paniyaram take?
- 1 hour 25 minutes from start to finish. That is 30 minutes of preparation and 55 minutes of cooking.
- How many people does Ragi Paniyaram serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Ragi Paniyaram vegetarian?
- Yes. No meat, no fish and no egg.
- Is Ragi Paniyaram spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Ragi Paniyaram?
- 120 grams Ragi Flour, 50 grams Urad Dal (whole), 1 tsp Urad Dal (split), 200 grams Raw Rice, 2 grams Curry leaves, 10 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Ragi Paniyaram?
- No, it is cooked in an open pot.
- How many calories are in Ragi Paniyaram?
- About 511 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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