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

Ragi Sweet Adai

#RagiSweetAdai - #Ragi Sweet #Pancake is a sweet made using Ragi flour and jaggery. Ragi is known as #Kevuru or #Kezhvaragu in Tamil. It is also called #Fingermillet in English.
Ragi is the richest source of Calcium compared to all other millet and other grains. It also contains protein, Iron and other minerals. Its fat content is very less compared to rice or wheat. So those who would like to shed some weight should include ragi in their regular diet.
It grows well even under severe drought condition and also one of the widely grown millet in India especially in Karnataka, South India.

Ingredients :
1/2 cup                                  Ragi flour [ Kevuru maavu ]
1/4 cup                                  Jaggery [ adjust ]

1/4 cup                                  Coconut scrap
2 Tsp                                     Amaranth seeds
2 or 3                                    Cardamom
A small piece                         Nutmeg
A small piece                         Maze
2 Tsp                                    Sugar
1 Tsp                                    Gingelly oil [ Till / Sesame oil ]
1 pinch                                  Salt

Oil to prepare pancake over tawa

Method :

Take sugar, cardamom, maze, and nutmeg in a hand pounding vessel.
Make into a fine powder and keep aside.


Dissolve jaggery in 1/8 cup of hot water.
Keep on stove over slow flame for a minute.
Stir well with a ladle to dissolve it completely.
Strain through a tea filter to remove sand stones and other impurities.
Allow to cool down a little bit.

Take all the other ingredients except coconut in a wide mouthed vessel.
Now add lukewarm jaggery water and mix well with a ladle or using hand.
Make a tight dough.

Then add coconut scrap, gingelly oil and knead again well.

Take banana leaf or a clean plastic sheet.
Apply oil over it.
Keep a ball of prepared dough.
Spread evenly after greasing hand with oil and make a circular pancake.

Heat a tawa over medium flame.
Sprinkle oil and then slowly transfer pancake over to tawa.
Apply oil over the pancake also.
Cook well on both sides.

While flipping, the pancake may break as ragi flour is not sticky in nature and doesn't hold together.
Transfer on to a serving plate.

This can be stored in an air tight container for 2 days.
A very healthy and yummy pancake is ready.



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Ragi Dumpling

#RagiDumpling  #KezhvaraguPidiKozhukattai is a sweet made using Ragi flour and jaggery. #Ragi is known as #Kevuru or #Kezhvaragu in Tamil. It is also called #Fingermillet in English.
Ragi is the richest source of Calcium compared to all other #millet and other grains. It is also a good source of protein, Iron and other minerals. Its fat content is very less compared to rice or wheat. So those who would like to shed some weight should include ragi in their regular diet.
It grows well even under severe drought condition and also one of the widely grown millet in India especially in Karnataka, South India.
Here let me present the method of preparing sweet dumpling.

Ingredients :

Jaggery

1/2 cup                                  Ragi flour [ Kevuru maavu ]
1/4 cup                                  Jaggery
1/4 cup                                  Coconut scrap
2 Tsp                                     Amaranth seeds
2 or 3                                    Cardamom
A small piece                         Nutmeg
A small piece                         Maze
2 Tsp                                    Sugar
1 Tsp                                    Gingelly oil [ Till / Sesame oil ]
1 pinch                                  Salt

Method :
Take sugar, cardamom, maze, and nutmeg in a hand pounding vessel.
Make into a fine powder and keep aside.

Dissolve jaggery in 1/8 cup of hot water.
Keep on stove over slow flame for a minute.
Stir well using a ladle to completely dissolve jaggery.
Strain through a tea filter to remove sand stones and other impurities.
Allow to cool down a little bit.


Take all the other ingredients except coconut in a wide mouthed vessel.
Now add lukewarm jaggery water and make a tight dough.

Then add coconut scrap, gingelly oil and knead again well.
Heat Idly maker with 2 cups of water on a stove over medium flame.
Grease the pits of idly plate.
Take small balls of the prepared dough in your hand and press to make dumpling.
Arrange neatly over the greased plate.
Keep inside the idly maker.
Steam cook the dumplings for 5 to 7 minutes.

After 5 minutes check whether the dumpling has been cooked well.
Transfer into a serving bowl.

Enjoy as an evening snack along with your favourite savoury.



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