Chettinadu Ragi Paniyaram (Kelvaragu /Keppai)

Serving: 35 Pieces | Type: Fried Snack



Raw Rice -1/4 Cup
Urad Dhal -1/4 cup
Ragi Flour -1 cup
Brown sugar -1 ¼ cup
Salt -1/4 tsp
Oil -for frying



  1. Soak the rice and together for 3 to 4 hours.
  2. Grind in a mixie with little water into a smooth paste.
  3. Pour into a mixie bowl.
  4. Add ragi flour, salt and brown sugar into the ground batter.
  5. Mix well with a whisk, making sure there are no lumps.
  6. Take a nonstick pan heat with oil on medium flame.
  7. Take a kuzhi Karandi (deep spoon), take 3/4th spoonful of batter pour it into the hot oil.
  8. Let it rise up to the top of the oil and flip it to the other side and fry it.
  9. Then take out from oil and keep it on the paper towel.
  10. Keep repeating until you finish the entire batter, mixing the batter well in between each paniyaram.
  11. Serve it warm by itself.
You can leave a response, or trackback from your own site.

Leave a Reply


Security Code: