Ragi Kara Paniyaram Recipe with step by step pictures. Finger Millet Paniyaram is made with Ragi Flour,Wheat Flour and Spinach. Breakfast dish made with finger millet flour, spinach is healthy and delicious.

Ragi Kara Paniyaram Recipe

This is healthy paniyaram which can be made in minutes. Plus it is really healthy. I made this with ragi flour and wheat flour. First i thought of adding curd in this, then i left that plan and made it with normal water. For softness i added some baking soda. The paniyaram turned out soft and it had a little chewiness which ragi would normally have. For more health benefits i added some spinach too.

Ingredients for Ragi Kara Paniyaram Recipe

Ragi Flour / Finger Millet Flour - 1 cup
Wheat Flour - ½ cup
Baking Soda / Cooking Soda - 1 tsp
Salt to taste
Oil - 1 tablespoon + for frying
Mustard Seeds / Kaduku - 1 tsp
Asafoetida / Hing / Kaya Podi - a pinch
Curry Leaves a sprig
Shallots / Sambar Onion./ Chinna Ulli - 5 sliced thinly
Green Chillies - 2 chopped finely
Spinach - 2 cups chopped finely (You can use any spinach)
Water as needed

I hope you will give this a try and let me know how it turns out for you..

How to make Ragi Kara Paniyaram Recipe

Heat oil in a pan, add in mustard seeds, asafoetida, shallots, curry leaves, green chillies in it and saute for a min.
Add in spinach and saute it for 7 to 8 mins till raw smell leaves from it.
Now take wheat flour, ragi, salt, baking soda in a bowl. Add the spinach mix.
Add in water and mix well to a little thick batter.
Let it sit for 30 mins.
Heat a paniyaram pan with some oil.
Pour spoonful of batter in each paniyaram. Cook for 2 mins till the bottom is crisped up. Flip over and cook for 2 more mins.
Remove it and serve hot with any chutney

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Ragi Kara Paniyaram Recipe | Finger millet Kuzhi Paniyaram Recipe

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Prep Time 10

Cook Time 3

Total Time 13

Course Breakfast

Cuisine Indian

Servings servings

Calories 296 kcal

Ingredients

1 cup Ragi Flour
½ cup Wheat Flour
1 teaspoon Baking Soda
Salt to taste
1 tablespoon Oil + for frying
1 teaspoon Mustard Seeds
¼ teaspoon Asafoetida
1 sprig Curry Leaves
5 Shallots / Sambar Onion./ Chinna Ulli sliced thinly
2 Green Chillies chopped finely
2 cups Spinach chopped finely
Water as needed

Instructions

Heat oil in a pan, add in mustard seeds, asafoetida, shallots, curry leaves, green chillies in it and saute for a min.
Add in spinach and saute it for 7 to 8 mins till raw smell leaves from it.
Now take wheat flour, ragi, salt, baking soda in a bowl. Add the spinach mix.
Add in water and mix well to a little thick batter.
Let it sit for 30 mins.
Heat a paniyaram pan with some oil.
Pour spoonful of batter in each paniyaram. Cook for 2 mins till the bottom is crisped up. Flip over and cook for 2 more mins.
Remove it and serve hot with any chutney

Nutrition

Serving: 1servingsCalories: 296kcalCarbohydrates: 57gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 367mgPotassium: 348mgFiber: 2gSugar: 1gVitamin A: 1426IUVitamin C: 17mgCalcium: 226mgIron: 4mg

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