I hardly ever make idlis not because I don't like them, but because making them seems to be such a hassle. I always forget to soak dal and even when I do, the batter refuses to ferment in our very cold, chilly house in winter. No matter what I do (leave the oven door open, keep the batter in a warm oven etc etc), it takes almost forever to ferment. That demotivates me from making idlis.
But the other day, my husband out of nowhere said it's been a while we had idlis. So, I took the leap and made the batter. As expected it took almost 2 days for the batter to ferment and after enjoying the idlis and uthappams, I used the leftover batter to make these ragi paniyarams. Adding ragi flour makes these paniyarams taste earthy and delicious.Priya added sauteed the onions and then added it to the batter, but I was lazy and I added them raw. Also this is a great dish to sneak in some veggies, like grated carrot, finely chopped green beans, green peas etc will add color and yumminess.
Recipe adapted from here:
Ingredients: Makes about 12~15 small paniyaram
Idli batter - 1cupRagi Flour - ¼cup
Onion - 1 small, finely chopped
Green chilies - 1~2, finely chopped
Curry leaves - 6, finely chopped
Cilantro - 2tbsp, finely chopped
Cumin seeds - 1tsp
Salt - to taste
Method:
- In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
- Heat the paniyaram pan on medium heat. Add a few drops of oil into each hole and pour 1~2tbsp batter and cook for 2~3 minutes r until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.
- Serve hot with any chutney of choice.
Lets check out what my fellow marathoners have cooked today for BM# 50.
