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Sweet And Hot Ragi Paniyaram

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Sweet And Hot Ragi Paniyaram Recipe, Meetha , How To Make Sweet And Hot Ragi Paniyaram Recipe

It is a Tamil Nadu recipe prepared as a snack or tiffin recipe and it is totally healthy.

Paniyaram is a quite fair tiffin variety which may be made by remaining idli batter. This really is wholesome recipe which may be produced in a few minutes. Its very nutritious which means you can make them every now and then for your children as well because they are actually yummy!! It's a Tamil Nadu recipe. It's a extremely swift snack or tiffin recipe which is entirely wholesome.

I have used some ragi. Jaggery is employed, so a swe... Read More..

About Recipe

Sodi pindi methai, inippu, Misti

How to make SWEET AND HOT RAGI PANIYARAM

(17 ratings)
3 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
SWEET AND HOT RAGI PANIYARAM
Author : Vahchef
Main Ingredient : Ragi flour
Servings : 4 persons
Published date : February 19, 2019


Ingredients used in SWEET AND HOT RAGI PANIYARAM
• Ragi / finger millets - 1 cup.
• Rice - 1/2 cup.
• Urad dal - 2 tablespoons.
• Idli rice - 1/2 cup.
• Onions (chopped) - 1/2 cup.
• Green chilies(chopped) - 1/2 tablespoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Fresh coconut (grated) - 1/2 cup.
• Oil - as required.
• Salt - to taste.
• Ghee - as required.
• Water - as required.
• Jaggery - 1/2 cup.
• Cardamom powder - 1 tea spoon.
Method:
  • Take a bowl, add ragi, rice, urad dal, idli rice, water and wash nicely, strain water and soak in water for 4 hours.
  • Strain water, transfer into a blender and blend like dosa batter consistency. Ferment it overnight.

For hot paniyaram:

  • To the batter, add onions, green chilies, coriander leaves, 2 tablespoons of grated coconut and mix nicely.
  • Pour a little oil in paniyaram mouldthen put the hot version of batter in it and cook until it is done on both sides with the lid on it.

For sweet paniyaram:

  • Dissolve jaggery in little water and keep aside.
  • To the batter, add grated coconut, cardamom powder, jaggery, water, and mix nicely.
  • Pour little ghee in paniyaram mould, put sweet batter and cook until it is done on both sides with the lid on it.

Now sweet and hot ragi paniyaram is ready to serve.






Cooking with images madhur, Ragi flour , sihi





Articles


Paniyaram is a quite fair tiffin variety which may be made by remaining idli batter. This really is wholesome recipe which may be produced in a few minutes. Its very nutritious which means you can make them every now and then for your children as well because they are actually yummy!! It's a Tamil Nadu recipe. It's a extremely swift snack or tiffin recipe which is entirely wholesome.

I have used some ragi. Jaggery is employed, so a sweetener that is nutritious as well in comparison to sugar. And the most important thing is , they aren't deep-fried. I've just prepared them while using appam pan with minimal oil.  The paniyaram ended up soft also it had a little chewyness which ragi would usually have. I think you'll give this a try and tell me how it turns out in your case..

Ragi as a whole grain is higher in protein and minerals compare to all of the cereals and millets. Raagi works well for losing weight, boost the bone power, regulates diabetics, decreases cholesterol and lots of additional health advantages. We ought to use raagi more frequently to enjoy a wholesome lifestyle. We can make numerous delicious recipes with whole raagi grain or with purchased raagi flour. Making use of Raagi flour, we can make scrumptious Paniyaram both sweet and spice variation. I've provided here Raagi Flour Sweet Paniyaram. This delicious paniyaram seems tasty and due to raagi even diabetic persons may take these delicious paniyarams.

Appam is well known by different names. In Tamil Nadu, it is referring as Aappam, Srilankans called as appa or hopper and Keralites term as Appam. This dish is extremely loved among the Syrian Christians community of Kerala and it is stated that Appam was adapted through the Jewish folks who moved to Kerala. Appam is a trademark dish that's normally prepared in most of the house and served at the majority of restaurants. It has actually become an identity of all the Keralites.

These are customarily made using toddy to ferment the batter, but these days generally yeast can be used for this process. There are lots of folks who still use the traditional way as they don't much like the taste of the yeast.



 

Comments & Reviews

 

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Recent comments

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sridevi Posted on Thu Aug 24 2017

why do you add oil to a nonstick pan.what is the coating in nonstick pan.what is the effect of heat in a nonstick pan.

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MrTube2508 Posted on Mon Nov 02 2015

Hi Ragini, really like your nutritious breakfast recipes.. we don't get the whole ragi here.. if i need to use the flour what would be the proportion. thank you so much for your wonderful recipes.?

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Rajalakshmi Varma Posted on Fri Jul 08 2016

Hi Ragini, I love all your recipes and have been trying out quite a lot of them. I have been a great fan of your husband's recipes and especially the way he presents them and makes it sound so mouthwatering! So I am forced to try them immediately

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