Description
Sweet Ragi Paniyaram is a wholesome South Indian snack made from finger millet (ragi) flour, jaggery, and coconut. Soft inside and lightly crispy outside, it’s perfect for breakfast, tea-time, or lunchboxes—nutritious and kid-friendly.
Ingredients
- 1 cup ragi flour
- 1/2 cup grated jaggery
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- 1 ripe banana (optional)
- 1/2 to 3/4 cup water (as needed to make thick batter)
- 1 pinch salt
- Ghee or oil for cooking
Instructions
- In a mixing bowl, combine ragi flour, grated jaggery, grated coconut, and a pinch of salt.
- Optionally mash and add the ripe banana for added softness and moisture.
- Add cardamom powder and mix well.
- Gradually add water to form a thick, smooth batter. Mix until the jaggery fully dissolves.
- Heat a paniyaram pan and add a few drops of ghee or oil into each cavity.
- Spoon the batter into the cavities, filling them about ¾ full.
- Cook on low to medium heat until the bottom turns golden brown, then flip and cook the other side.
- Once both sides are cooked and slightly crispy, remove and serve warm.
Notes
- Skip banana or substitute with applesauce or extra jaggery.
- Use oil instead of ghee for a vegan version.
- Chopped nuts can be added for crunch.
- Store in the fridge up to 3 days; reheat in pan or microwave.
- You can use milk instead of water for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 5 paniyarams
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
