Why You’ll Love Sweet Ragi Paniyaram Recipe
This Sweet Ragi Paniyaram is naturally sweetened with jaggery and packed with the goodness of millets. It’s quick to prepare, doesn’t require fermentation, and is kid-friendly too. The addition of grated coconut and cardamom gives it a traditional touch and aromatic flavor. Whether you’re exploring millet-based recipes or looking for a healthier alternative to sweet snacks, this one is a must-try.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ragi flour
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Grated jaggery
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Grated coconut
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Cardamom powder
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Ripe banana (optional, for added softness)
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Water
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Salt
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Ghee or oil (for cooking)
Directions
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In a mixing bowl, combine ragi flour, grated jaggery, grated coconut, and a pinch of salt.
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Optionally, mash in a ripe banana for extra moisture and sweetness.
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Add cardamom powder and mix well.
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Slowly pour in water to form a thick, smooth batter. Stir until the jaggery dissolves completely.
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Heat a paniyaram pan and add a few drops of ghee or oil in each cavity.
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Spoon the batter into each cavity, filling about ¾ of the way.
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Cook on low to medium heat until the bottom turns golden brown, then flip and cook the other side.
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Remove when both sides are cooked through and slightly crispy.
Servings and timing
This recipe makes approximately 20 small paniyarams and serves 3–4 people. Preparation time is around 10 minutes, and cooking takes 15–20 minutes.
Variations
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Nutty twist: Add chopped nuts like cashews or almonds for crunch.
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Vegan option: Use oil instead of ghee.
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Flavored version: Include a splash of vanilla or a pinch of cinnamon for a different aroma.
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No banana: Skip the banana and add extra jaggery for sweetness.
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Stuffed paniyaram: Place a small piece of dry fruit or sweet coconut filling in the center of each before cooking.
Storage/Reheating
Store leftover paniyarams in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. To reheat, warm them in a pan over low heat or microwave for 20–30 seconds. Avoid storing them too long as they may dry out.
FAQs
What is ragi?
Ragi, also known as finger millet, is a highly nutritious grain rich in calcium, iron, and fiber. It’s widely used in South Indian cooking.
Can I make this recipe without a paniyaram pan?
Yes, you can use an appe pan or even a regular non-stick pan to make small pancakes, though the shape will differ.
Is this recipe gluten-free?
Yes, ragi is naturally gluten-free, making this a good option for those with gluten intolerance.
Can I use sugar instead of jaggery?
Yes, but jaggery adds a deeper, richer flavor and more nutrients compared to refined sugar.
How do I know the paniyarams are cooked through?
They should be golden on the outside and soft but firm on the inside. You can test with a toothpick—if it comes out clean, they’re done.
What can I use instead of banana?
You can skip the banana or substitute it with applesauce or a little more jaggery for sweetness.
Can I prepare the batter in advance?
Yes, you can mix the batter and refrigerate it for up to 12 hours. Stir well before using.
Are these suitable for toddlers?
Yes, they’re soft, naturally sweet, and made from healthy ingredients. Just ensure they’re cooked well and cut into small pieces.
Can I add milk instead of water?
You can use milk for a richer flavor, but it’s optional and not necessary for great results.
Why are my paniyarams not crispy?
Cook them on medium heat and ensure the pan is well-heated. Adding a few drops of ghee helps in getting that slight crisp.
Conclusion
Sweet Ragi Paniyaram is a wholesome, tasty, and easy-to-make dish that brings the benefits of millets into a beloved South Indian snack. With simple ingredients and quick preparation, it’s a great recipe to have on hand whether you’re serving kids, guests, or simply indulging yourself. Try it once, and it just might become a regular in your kitchen.
