Ragi paniyaram

Paniyaram or appam is usually prepared with rice flour. On that day I wanted  to incorporate some very ripe bananas sitting and also to stick to some miller recipes.  So I made it with ragi flour. Ragi is a gluten-free grain. It would be easier if we add some wheat flour to it , to keep the paniyarams in shape. I made this on a weekend as a tea time snack, as my hubby dear likes sweeter goodies better:)  After enjoying enough paniyarams on Saturday evening, I refrigerated the leftover batter and devoured it the next day also. I think from next time, I will be making this batter ahead for weekend.
Here is my version of ragi paniyaram and it will definitely make everyone happy:)

paniyaram without baking soda

paniyaram with baking soda

Ingredients:
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

Method:
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!

Note:
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:)

Ragi puttu

Finger millet - Ragi, keppai, kezhvaragu.
Puttu - steamed cake with loose texture.

Millets and Tamil cuisine are always intertwined. Including this wonder grain (at least 1 tbsp) in the diet on alternate days will definitely enrich the quality of anyone's everyday meal. There are many ways to cook ragi, while puttu is an outstanding one.  Here is another fiber rich breakfast recipe from my kitchen to yours.

Ragi puttu

Ingredients:
Ragi - 1  cup
water - less than 1/4 cup
salt - 1/8 tsp
cardamom powder - a pinch
shredded coconut - 2 tbsp

Method:
Dry roast the ragi flour till it smells nice and a mild red.
Mix salt and shredded coconut to the flour.
Sprinkle water and loosely mix well.
Add water and mix till the flour is little wet (not dry).
We should be able to hold a handful of wet flour to make a ball, but if let down , it should crumble.
This is the best consistency for puttu.

Steam cook it in puttu maker or idly stand or tied inside a thin cloth.
Click to see my rice puttu for detailed method.

Serving suggestions:
Serve with little brown sugar, freshly shredded coconut and banana (optional).

Makes a healthy breakfast.

Tips:
This can be made the previous night and stored in airtight container - refrigerated - microwaved / reheated in pressure cooker and served as breakfast. May be good as post workout food or as a quick meal.