Sweet ragi appam recipe – Ragi paniyaram – Prasadam for Ganesh chathurthi

“A very happy Ganesh Chaturthi to all the readers of Creative Saga. “

              I was thinking of posting this one atleast a few days before the Ganesh Chaturthi , but other priorities kept me away from blogging. But anyway with so many festivals approaching, you can try this one sometime.I actually made them during Janmashtami. Alternatively, you can also make them for your breakfast or your evening time snack. Its quite healthy and so you can make them once in a while for your kids too as they are really delicious!! I have used just some sprouted ragi flour without combining with any of the other flours. Jaggery is used, so a sweetener which is healthy too in comparison with sugar. And the main thing is , they are not fried. I have just cooked them using the appam pan with very little fats. But you can fry them too if you want.

As you already know that I have been using healthy ingredients in my cooking, so have been thinking of various ways to use ragi in my cooking. I have tried spicy adai before and it was delicious.I will post it sometime. I also do want to try a savoury version of the appam or even a healthier verison. Will come up with it soon. Till then enjoy this one and let me know if you try it.

        On a sweeter note, the traditional kozhukattai recipes from my blog was featured on Deccan chronicle recently. You can have a look about it here or also in my FB Page where I share all the news with my readers.

Print Recipe
Sweet ragi appam recipe - Ragi paniyaram - Prasadam for Ganesh chathurthi
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 300 minutes
Servings
Ingredients
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 300 minutes
Servings
Ingredients
Instructions
  1. Place the jaggery in water for sometime and allow it to dissolve.(You can use warm water)
  2. Add the flour ,mashed banana and cardamom powder.
  3. Combine everything well with a ladle and leave it to rest for 4-5 hours (so that it will be soft and spongy.)
  4. Then add the coconut bits along with the baking soda..
  5. The appam batter should be of idli batter consistency.
  6. Heat a paniyaram /appam pan.
  7. Add few drops of ghee in each of the cups.
  8. Add the batter to fill each of the cups.
  9. Allow it to cook.
  10. After the bottom is cooked , flip and cook on the other side.
  11. When the bottom is cooked well, you will be able to easily flip it with the paniyaaram spatula without it sticking to the base.(if it sticks, then its not done, so give it some more time to cook.)
  12. Notes-
  13. 1. You can fry the coconut bits in ghee and then add it to the batter.
  14. 2. Alternatively, you can deep fry them.
Recipe Notes

3. You can use the normal ragi flour. I had the sprouted flour,hence used.

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