Here is my version of ragi paniyaram and it will definitely make everyone happy:)
|paniyaram without baking soda|
|paniyaram with baking soda|
Ragi - 1 1/2 cup
whole wheat flour - 1/2 cup
cardamom powder - 1/2 tsp
ripe banana - 2
milk / coconut milk - 1/2 cup
jaggery - 1 cup (crushed)
Baking soda - 1 tsp (optional)
oil - few tbsp
Dry roast the ragi flour and wheat flour together for 5 minutes in low heat, so that it smells nice (not red).
Let it cool . Mash the bananas and add to flour. Then add cardamom powder.
Melt jaggery in little water and remove any sediments at bottom.
Add this jaggery solution also to the mixing bowl. If needed, add coconut milk or milk little by little and mix well.
Heat a paniyaram pan.
Add 1/2 tsp coconut oil in each dent (for the first time we may need 1/2 tsp oil. After that few drops will be enough).
Reduce flame to minimum and scoop the paniyaram mixture till 3/4 th in each.
Place a lid and cook covered. Check every minute and it will be ready in almost 3 minutes in the first side. Flip (using a spoon and skewer) and cook the other side uncovered for another minute.
Take out and enjoy!
This mixture can be prepared earlier and can be refrigerated for further use.
Adding baking soda (few minutes before cooking) makes the paniyaram very spongy. It is optional only.
Makes 25 paniyaram.
Using coconut oil or butter or ghee for making the paniyaram will definitely elevate it to next level:)