Tuesday, 16 October 2012

Ragi Paniyaram / Kezhvaragu Paniyaram - Graceful Shapes n Earthy Flavor

Finger-Millet Paniyaram:


Ragi flour 1 cup
Green chilies 3 chopped
Ginger 1" grated
Onion 1 small chopped
Cilantro leaves few
Curry leaves few
Asafoetida 1 pinch
Chana dal 1 spoon
Urad dal 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Sesame oil few spoons.


In a small pan, heat oil and throw in all the spices one by one and fry real good. Now mix this to the flour and add water, make a heavy consistency batter.

Smear the paniyaram griddle with oil. Fill them up with this batter. Cook both the sides to perfection. There you go...got it.

Serve them with fresh mint or coconut chutney. Dinner ready:)


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