Ragi Nei Appam / Finger Millet Ghee Paniyaram | Karthigai Deepam Recipes

Appam is the food for karthigai deepam. This karthigai deepam why not prepare a healthy millet based appam. The next step is why not avoid deep frying also. My suggestion is Ragi appam / Paniyaram because instead of deep frying we can prepare with paniyaram pan. This is all time snack which will last for more than 2 days at room temperature.

Full Video for Making of Ragi Nei Appam:

Related Links:
1. Wheat Appam
2. Dry Fruits Appam
3. Thinai Appam
4. Palm Sugar Appam

Recipe Cuisine : South Indian | Recipe Category: Breakfast | Millets

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 15 nos.

Ingredients:                           

Wheat Flour	½ cup (1 cup = 240 ml)
Ragi Flour	½ cup
Grated Jaggery	½ cup
Grated Coconut	½ cup
Cardamom Powder	¼ tsp
Cooking Soda	½ tsp
Oil / Ghee	As required

Procedure:

1. Heat the grated jaggery in pan with 3 tbsp of water.

2. When the jaggery melts completely, switch off the flame.

3. Filter the jaggery syrup with steel filter and keep it aside.

4. Add wheat flour, ragi flour, cardamom powder and cooking soda in a wide bowl. Mix them well.

5. Add jaggery syrup (from 3) and grated coconut. Mix them well with the wire whisk.

6. Add ½ cup of water, them mix them gently.

7. Add  water little by little and mix them gently.

8. When the batter reaches the idli batter consistency, then stop to add water.

9. Leave the batter for 5-10 mins.

10. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil or (oil+Ghee) and pour this batter only upto 3/4 of the kuzhi [depression]. Cook it in medium flame.

11. After few mins, flip them to the other side and cook well until they become golden color on both sides. Then take them out from the pan carefully.

      Tasty and healthy Ragi Nei Appam is ready to serve.

Note:

1. Adjust the jaggery level according to your taste.

2. Adjust the coconut level also.
3. You can deep fry with oil or ghee also.

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Egg / Muttai Paniyaram

We make paniyaram from the left over batter with carrot and other seasonings. But this egg paniyaram is a interesting and healthy variation which makes it tasty also.

Click here to view 10 more Paniyaram Recipes.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 12-15

Ingredients:

Idli or Paniyaram Batter	1 cup
Egg	3
Pepper Powder	½ tsp
Turmeric Powder	½ tsp
Salt	As required of eggs
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup

Procedure:

1. Heat the oil in pan, add mustard seeds and urad dal. Wait for popping.

2. Then add the curry leaves and sauté them till they become crisp.

3. Now add the chopped onion and sauté the onion becomes translucent. Allow it to cool down completely.

4. Meanwhile, add 2 tbsp of water, turmeric powder, pepper powder and salt in a bowl. Mix them well.

5. Then add the paniyaram batter and onion mixture (from 3). Mix them gently. Egg paniyaram batter is ready.

6. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this egg paniyaram batter upto ¾ of the kuzhi (depression).

7. After few min, turn them to the other side and cook till it becomes golden color on both sides.

       Healthy and yummy paniyaram is ready to serve. Serve with Coconut Chutney.

Note:

1. You can add either sambar onion or big onion. But sambar onion gives rich taste.

2. Add sambar powder instead of pepper powder.

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Paniyaram Varieties / Paniyaram Recipes

Carrot Paniyaram

Palm Sugar Paniyaram

Beetroot Paniyaram

Soft Paniyaram

Wheat Flour Paniyaram

Strawberry Paniyaram

Sago/ Javvarisi Paniyaram

Jowar Paniyaram

Dry Fruits Sweet Paniyaram

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Palm Jaggery / Karuppatti Paniyaram

      Karuppatti is a iron rich sweetener. In  villages people take karuppatti in many dishes which city people have forgotten. Karuppatti paniyaram is a very good way to make children take karuppatti. This is ideal for an evening snack.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 10-12 nos.

Ingredients:

Paniyaram Batter or Idli Batter	1 cups (1 cup = 250 ml)
Grated Palm Jaggery / Karuppati	½  - ¾ cup

Procedure:

1. Add the grated palm jaggery and ¼ cup water in a bowl. Heat this mixture till the palm jaggery dissolves completely.

2. Then strain this mixture using the steel strainer. Allow it to cool down.

3. Now mix this mixture with the paniyaram batter, mix them well.

4. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this karuppati  paniyaram batter upto ¾ of the kuzhi (depression).

5. After few min, turn them to the other side and cook till it becomes golden color on both sides.

   Colorful and tasty karuppatti paniyaram is ready. Serve this without any sidedish.

  Click here for Paniyaram Batter Recipe and here for Idli Batter Recipe.

Note:

1. You can use Idli batter also.

Related Links:

1. Beetroot sweet paniyaram

2. Strawberry sweet paniyaram

3. Javvarisi paniyaram

4. Dry fruits paniyaram

5. Jowar Paniyaram

6. Wheat Flour sweet paniyaram

7. Kuthiriavali Appam         

8. ThinaiAppam

9. Carrot Paniyaram

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Carrot Paniyaram | Paniyaram Recipes

Carrot Paniyaram can make normal paniyaram very colorful and attractive, Inducing to eat it.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 12-15 nos.

Ingredients:

Paniyaram Batter opr Idli Batter	2 cups (1 cup = 250 ml)
Grated Carrot	1/2 cup
Chopped Onion	¼ cup
Salt	As required
To Temper:
Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa Dal	1 tsp
Curry Leaves	1 spring
Green Chillies	2
Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1. Wash and peel the skin of the carrot. Then grate it using the grater and keep it aside.

2. Peel the skin of the onion and wash it. Then chop it into very thin and small pieces.

3. Wash the green chillies and cut them into small round pieces.

4. Wash and chop the coriander leaves into small pieces.

Cooking Procedure:

5. Heat the oil in a pan, add mustard seeds and wait for splutter.

6. Then add urad dal, channa dal and sauté for a minute.

7. Now add the curry leaves, green chillies (from 3) and onion (from 2), fry till the onion becomes translucent.

8. Now add the grated carrot (from 1)and required salt, sauté till the raw smell of the carrot goes off.

9. Switch off the flame and add the chopped coriander leaves (from 4) and allow it to cool down completely.

10. Now mix this mixture with the paniyaram batter, mix them well.

11. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this carrot paniyaram batter upto ¾ of the kuzhi (depression).

12. After few min, turn them to the other side and cook till it becomes golden color on both sides.

   

    Colorful and tasty carrot paniyaram is ready. Serve with coconut chutney.

    Click here for Paniyaram Batter Recipe and here for Idli Batter Recipe.

Note:

1. Add little bit salt only, because the batter has salt already.

2. Adjust the spice level according to your taste.

3. You can use either idli batter or paniyaram batter.

Related Links:

1. Beetroot sweet paniyaram

2. Strawberry sweet paniyaram

3. Javvarisi paniyaram

4. Dry fruits paniyaram

5. Jowar Paniyaram

6. Wheat Flour sweet paniyaram

7. Kuthiriavali Appam         

8. ThinaiAppam

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Beetroot Sweet Paniyaram

    Beetroot paniyaram not only adds rich color but also gives nice aroma. It’s a good way to make kids have beetroot especially they don’t like it.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:

Paniyaram Batter (click here for batter recipe)	1 cup
Grated Beetroot	½ cup
Sugar	2 tbsp
Ghee 0r oil	1 tbsp

Procedure:

1. Peel the skin of the beetroot and grate it with fine grater.

2. Heat the ghee in a pan, add the grated beetroot and fry till the raw smell goes off or till the beetroot becomes tender.

3. Then add the sugar and fry till the sugar dissolves completely. Allow it to cool down completely.

4. Mix this mixture with paniyaram batter. Now beetroot paniyaram batter is ready.

5. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and then pour this batter upto only 3/4^th  of the kuzhi (depression) .

6. After few mins, turn them over to the other side and cook until it becomes golden color on both sides.

   Tasty and colorful sweet beetroot paniyaram is ready to serve.

Note:
1. You can use ghee for kids. Because ghee and beetroot gives nice aroma for paniyaram.

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