Ragi-Sweet-Kuzhi-Paniyaram

#RagiSweetKuzhiPaniyaram : #Ragi is also known as #FingerMillet in English. It is called #Kezhvaragu [ #கேழ்வரகு ] and colloquially #Kevuru in Tamil.
Generally millets are rich source of minerals and non glutenous. Especially ragi is rich in calcium compared to all other #millet and cereals.
We have been instructed by doctors and nutrition experts to take milk regularly in order to get required calcium for our body. But we can include ragi daily in any form in our diet as it is rich in calcium.

Here let me present a sweet dish prepared with ragi. I have included #buckwheat, a protein rich seed also along with ragi. Now to the recipe.

can make 12 - 15 kuzhi paniyarams.

Pre planning 1/2 hour
Preparation time 15 - 20 mins
Cooking time/batch 8 - 10 mins approx.

Ingredients :
3/4 cup	Ragi flour[kevuru maavu ]
1/2 cup	Rawa [ Sooji ]
1 Tbsp	Buckwheat flour [ paapparai maavu ]*
2	Banana, ripe one
1/2 cup	Jaggery
2	Cardamom
small piece	Nutmeg
a pinch	Salt
2 pinches	Soda

Oil and ghee to make kuzhipaniyaram.

*If buckwheat flour is not available then use whole wheat flour.

Method :
Powder cardamom and nutmeg with 2 Tsp of sugar. Keep aside.

Take jaggery in a vessel and add 1/2 cup of water.
Heat on a stove over a slow flame until it dissolves completely.
Strain through a filter to remove impurities,
Cool it down to room temperature.

Take all the given flours and salt in a wide mouthed vessel.
Add jaggery dissolved water and mix well.
The batter should be of dosai batter consistency as rawa will get soaked up and come to idly batter consistency.

Now blend banana in a mixer/blender. Transfer it into the batter.
Mix well and keep aside for half an hour.

After half an hour heat kuzhipaniyara kal on a stove over medium flame.
Now add cardamom nutmeg powder and soda.
Mix well.

Add 1/4 Tsp of oil and 3 drops of ghee in each pit.
Half fill each pit with batter after it heated up to required temperature.
Sprinkle oil and ghee over the paniyaram.

Allow the paniyarams to cook until the rims become slightly golden color.
Turn upside down with the help of a spoon.
Cook well on the other side also.
Transfer into a serving bowl.

Again put oil and ghee in all the pits and make one more set of kuzhi paniyaram.
Repeat the process till the batter gets over.

Serve hot. It also tastes very good even after it cools down to room temperature.
It can be stored for a day in an airtight container after it has been cooled down to room temperature.

Other Kuzhi Paniyaram recipes :

For other tiffin varieties

Breakfast/Dinner