Ragi Paniyaram With Dill and Onions

Simple, filling, nutritious and healthy – these ragi paniyaram with dill and onions are a treat for the taste buds and are the quickest brekkie you can make for those hectic mornings. 

ID- Ragi Paniyaram with Dill and Onions - Slurpy Platter

I love millets and my diet is mainly comprised of at least one millet that I use to make my meals. Ragi, for one is great with fiber and also known to have cooling properties. Of course, not to forget the potassium and calcium that entail it 🙂 No wonder it is a staple in most households in Karnataka. It takes longer to digest, hence leaving you full and preventing you from binge eating, while also strengthening your bones.

Having said this, I’m a hardcore no-readymade-store-bought-batter kinda person who prefers to make idli/dose (dosa) batter at home, since I have a mini version of me who needs to be fed all-in-all-homemade-stuff 🙂

But, when you’re pressed for time and have those unusually lazy mornings when all you need is a quick brekkie then the last resort would be to make an instant dosa or make do with cereals. This time though I tried the ID Ragi batter, and to my surprise the paniyarams turned out to be really soft, fluffy and flavourful.

ID- Ragi Paniyaram with Dill and Onions - Slurpy Platter

The best part is that the dill and onions gave it a really nice flavour. ID batter does not use preservatives and soda either, so this was a welcome change in the breakfast menu from the usual grind.

When you have a really hectic morning and if you have to make a quick breakfast, all you need is a handful of dill leaves and an onion plus a few chillis that you need to fry and add to the batter, and pour them into paniyaram pans to get fluffy paddu that goes well with coconut chutney or chutney pudi (well, it is totally your choice as to what you want to pair it with). But, if you have a strong dislike towards dill (cuz of its overpowering flavour, which , by the way I love, You can substitute it with spinach or methi or just do with the onions). Either ways, these paniyarams are great for breakfast or even a light dinner if you prefer.

So here is a really simple recipe for dill and onion paniyaram.

PS: The batter is slightly salted and you might want to add a lil more salt if you prefer. Suggest, you try making one or two paniyarams and then adjust the salt as per your preference.

ID- Ragi Paniyaram with Dill and Onions - Slurpy Platter

You might also like more ragi recipes:

Ragi Mudde- Ragi Balls with step wise instructions

Ragi Bliss Balls for a healthy snacking indulgence.

Ragi Halbai

More Millet Recipes:

Barnyard Millet Idli

Foxtail Millet Lentil Dumplings

This recipe is made in association with ID Fresh Foods.

ID- Ragi Paniyaram with Dill and Onions - Slurpy Platter
Ragi Paniyaram With Dill and Onions
Simple, filling, nutritious and healthy - these ragi paniyaram with dill and onions are a treat for the taste buds. With just 5 ingredients, make the quickest brekfast for those hectic mornings. 
ID- Ragi Paniyaram with Dill and Onions - Slurpy Platter
Ragi Paniyaram With Dill and Onions
Simple, filling, nutritious and healthy - these ragi paniyaram with dill and onions are a treat for the taste buds. With just 5 ingredients, make the quickest brekfast for those hectic mornings. 
Servings Prep Time
20Paniyarams 15Minutes
Cook Time
5-7Minutes
Servings Prep Time
20Paniyarams 15Minutes
Cook Time
5-7Minutes
Ingredients
Instructions
  1. To begin making the ragi paniyaram with dill and onions, first heat 2 tbsp oil in a pan and add green chillies, onions and saute till they turn translucent. Now add the dill leaves and fry till the raw smell of the dill fades. Add this mixture to the ID ragi dosa batter and mix well.
  2. Heat the paniyarm pan and add a bit of oil in each of the cavities in the pan. Spoon the batter into each cavity and let it cook on medium flame until they turn golden brown. Flip to the other side and cook until they brown a bit. Repeat this with the rest of the batter.
  3. Serve it hot with coconut chutney and chutney pudi.
Recipe Notes

You can add spinach/methi instead of dill if you prefer.

You can also make a no-onion version using just the greens.



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