Ragi (Finger Millet) Kuzhi Paniyaram ~ Day 26

On days, when my idli / dosai batter fail to ferment (which happens rarely), I keep the batter out fermenting for an extra day.  After the fermentation, the batter turns sour and it is perfect for making these paniyarams. I usually add some finely chopped green peppers and grated carrots to this and make it as masala paniyarams.  In this recipe, I added some sabudana which gives a spongy texture to the paniyaram, a tip that I read from a magazine.  

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Preparation time: 5 minutes

Cook time: 30 minutes

Yield: 25 to 30 Paniyarams

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Ingredients:

• Leftover Idli or Dosai batter - 2 cups
• Ragi / Finger millet flour - 1/2 cup
• Sabudana / Sago / Tapioca - 1/4 cup, soaked for 2 hours and drained
• Onion - 1, finely chopped
• Green chillies - 4, finely chopped
• Ginger - 2 tbsp, finely chopped
• Curry leaves - few, chopped
• Salt - to taste
• Oil - for frying
• Aebleskiver Pan  -  for making paniyarams

Method:

1. Whisk together Idli / Dosai batter, ragi flour and sabudana.
2. Add chopped onion, green chillies, ginger, curry leaves and salt.  Mix well.
3. Heat Aebleskiver pan / kuzhi paniyaram pan with 1/2 tsp oil in each cavity.
4. Fill the cavities with the prepared batter. Cook over medium heat for 2 minutes or until golden brown.
5. Flip the paniyaram with a fork or a skewer.  Cook for another 2 minutes.  
6. Remove when both side are cooked completely.
7. Serve hot with spicy tomato chutney or chutney of your choice.