Discover delicious millet breakfast recipes like ragi paniyaram. Learn how to cook ragi instantly and enjoy gluten-free options.
Wholesome Millet Breakfast Ideas: Easy Ragi Paniyaram Recipe
Ragi Paniyaram is a nutritious and delicious breakfast option made with finger millet flour, semolina, yogurt, and a variety of vegetables. This instant breakfast recipe is perfect for those looking to incorporate more millets into their diet for a healthier meal plan. The addition of ginger, onion, green chili, and carrot gives this dish a flavorful and colorful touch.
The tempering of mustard seeds, urad dal, asafoetida, curry leaves, and coconut oil adds a traditional South Indian flavor to the dish. With simple ingredients and easy steps, this recipe is a great choice for a quick and satisfying breakfast option. Whether you are a fan of Indian cuisine or looking to try something new, Ragi Paniyaram is a must-try recipe for those who enjoy hearty and wholesome meals.
Wholesome Ways: Ragi Paniyaram and More Instant Millet Breakfast Recipes
Hello guys welcome back to my channel so I’m back with a new recipe today today we are trying out a millet recipe again this time it’s a ragi Panara which is easy to make for breakfast and since it’s vacation time and the kids are going to be around you can prepare different types of millet breakfast to make it interesting for them the.
Ingredients list is given below do check it out and I’ve got lots of such videos on my channel I’ve got the playlist on my channel so please do subscribe and like and share my videos and leave a comment below so let’s move on to the recipe so I’ve got the ingredients ready in a bowl I have taken equal amounts of.
Raava or suji and ragi flour into this we’re going to add some vegetables that’s onion green chili and ginger which are finely chopped some Curry leaves grated carrot and some coriander leaves and also some curd which is at room temperature so let’s prepare the batter first.
So into the semolina raava and ragi flour mixture I’m adding salt to taste then we’re going to add in the room temperature C to this mixture now we’ll mix everything together so that the flour and the curd mixes well.
So it’s nicely mixed now we’ll add half a cup of normal water I’ve just taken it in the same container as I used for the curd so normal room temperature water and then mix everything together making it into a lump free batter.
Mixing it nice and well so that all the lumps are tackled and the batter becomes smooth now it’s time to add the vegetables of the onion mixture in so I’m adding finely chopped green chilies and ginger to this then I’m adding.
Coriander leaves we’ll also add in the carrot all these are additional things that you can add you can choose any vegetable of your choice to add to this now we’ll mix everything together and then we’ll adjust the consistency of the batter by adding more.
Water if necessary so I’m just mixing and it looks like a little too thick for me so I’m going to add 1/4 cup more of water to this later on before that I’m just tempering some mustard Ur Dal asaa and Curry leaves and keeping it ready now.
I’ve added the 1/4 cup of water to make the batter of the right consistency and then now I’ll add in the baking soda now add the baking soda only when you are ready to prepare the pan itams right when you’re going to prepare the PanAm add in the baking soda as well as.
The tempering so I’ve got the tempering here I’m going to pour it into this mix everything together and our batter is ready to be prepared so I put the PanAm pan on medium low flame I’ve added some coconut oil into it and the oil is nice and hot now let’s pour the batter into the.
cavity so with the quantity of batter that we have prepared you can make 15 to 20 pan arams so now we’ll let this cook until until it’s nice and Brown from the bottom and then we’ll flip it and cook it once again from the other side as well so you can see it’s cooked from the.
Bottom so let’s flip it to the other side make sure there’s a little coconut oil left in the pan so that it Cooks from the other side as well so we’ll flip one by one and cook it from the other side and the PanAm should be ready so as I told you earlier I’ve got lots.
Of such recipes on my channel so do subscribe to watch these so do try this at home with some coconut chutney or any Chutney of your choice and let me know in the comment section I’ll see you next time with a new video Until Then bye-bye
