Ingredients - Serves 6
- Ragi flour - 1 1/4 cups
- Bengal gram dhal - 1/4 cup
- Toor dhal - 1/4 cup
- Moong dhal - 1/4 cup
- Urad dhal - 1/4 cup
- Red chillies - 5 nos
- Ginger - 1 inch
- Coriander and curry leaves - few
- Oil - 2 tbsp
- Salt to taste
- Soak lentils together in water for 2 hours
- Grind the soaked lentils along with ginger and chillies
- Mix ragi flour to the grounded lentils and make it to idli batter consistency by adding water
- Add roughly chopped coriander & curry leaves to the batter (you can also add raw chopped onions )
- Mix well with required salt
- Heat the kuzhi paniyaram pan in medium heat
- Add few drops of oil in each kuzhi / hole
- Pour laddleful batter in each kuzhi and allow it to cook for few minutes
- Flip it to the other side using a spoon or paniyaram stick & cook for another 2 minutes
- Cook the paniyaram in medium heat or else it will end up dark brown on the outside and half cooked batter on the inside
- Ragi will take a little extra time to cook evenly
- Serve hot with any chutney or sambar
- Ragi is rich in Calcium, Iron, Protein, Fiber and other minerals.
- Ragi has low fat content and contains mainly unsaturated fat.
- It is also easy to digest and does not contain gluten
- Per serving (10 pieces) = 155 calories approximately
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