Instant Ragi Oats Ponganalu || Ragi Oats Paniyaram || Ragi Oats Appe with step by step pics and tips. Ponganalu in Telugu also known as gunta ponganalu, paniyaram or kuzhi paniyaram in Tamil, paddu in Kannada and appe in Hindi. Ponganalu is South Indian popular breakfast recipe, we can also serve it as evening snack too. It is also served as street food in many places of Tamil Nadu & in some areas of South India. We can prepare ponganalu / paniyaram in many ways using dosa batter, idli batter or with instant rava/ semolina batter. These ponganalu tastes crispy outside and soft inside and it looks like round balls. We can prepare sweet & savory paniyaram, chocolate stuffed ponganalu/ paniyaram is of my favorite appe recipe, do not forgot to check out this recipe. Today I am sharing instant & healthy version ponganalu recipe using finger millet / ragi flour, oats & semolina. We can have this ponganalu/ paniyaram as it is or with any chutney's. Today I had it with Coconut Chutney & tomato-chutney.
Foodie Monday Blog Hop
Taking this Instant ragi & oats ponganalu recipe to #FoodieMondayBloghop fb group #285PaniyaramPanMagic theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by "Priya VijayaKrishnan", who blogs at "Sweetspicytasty". For today's theme she want us to prepare any recipe using appe pan/ paniyaram pan. I like Priya's recipes a lot, you can find many traditional recipes with clear information in her blog, do check out her space. Recently I bookmarked her Vegetable Molagootal, Bean Corn Quesadilla recipes to try soon.
Instant Ragi & Oats Ponganalu
Preparation time - 15 minutes
soak time - 15 minutes
Recipe Cuisine: South Indian
Main ingredients : Semolina, ragi flour & oats
Author : Aruna SarasChandra
Ingredients
semolina - 1 cup
ragi flour / finger millet flour - 1/2 cup
oats - 1/2 cup
curd - 1 cup
cooking soda - 1 pinch
oil -2 tsp
salt as per taste
For tempering
oil - 2 tsp
mustard seeds -1/2 tsp
cumin seeds - 1 tsp
urad dal -1 tsp
chana dal - 1 tsp
curry leaves - 1 sprig
coriander leaves chopped - 1 tsp
finely chopped onions - 1 cup
green chilli - 5
ginger - 1 inch
(you can also veggies like carrot, beans, sweet corn and peas too)
Instructions
1) Fry oats in a wide pan till it changes color and finely powder it.
2) Take wide bowl, to this add semolina, finger millet flour / ragi flour, powdered oats flour and then add curd.
3) Mix above flours and curd by adding water and keep it aside. Batter should not be thick or thin, it must be like idli / dosa batter.
4) Heat 2 tsp of oil in a wide pan, to this add mustard seeds. When it starts crackling then add cumin seeds, urad dal & chana dal, fry till changes color.
5) Now add green chilli, ginger, curry leaves and fry well. Later add onions, pinch of salt and fry till it changes color.
6) Add above fried ingredients, finely chopped coriander leaves in batter and mix everything well. If you feel batter too thick then add some water and mix well. Later close the lid and keep it aside for 15 minutes to rest.
7) After 15 minutes add pinch of cooking soda to the batter and mix it well. Grease appe pan with some oil and heat it on medium flames. Now drop 1 tsp of batter in each mold and then close the lid and cook it on low to medium flames for 2 minutes.
8) Later open the lid and reverse appe and cook till it changes color.
9) Cook paniyaram both side till they changes color and then take it into plate. Repeat the same from remaining batter, if appe pan is non stick pan then no need to add oil again, if its not non stick then add some oil. (**check tips)
That's it our instant ragi & oats ponganalu is ready to serve, serve it hot with any chutney's.
Tips
** You can also add carrot, beans, sweet corn, peas. For this you need to saute veggies after frying onions.
** Adjust oil as per your taste in appe pan.
** Instead of chopped green chilli & ginger, you can add chilli ginger paste too.
** For non stick appe pan no need to add more oil, so adjust oil accordingly.
** Adding cooking soda gives spongy texture to ponganalu, add soda before cooking appe.
**Centre appe in appe mold cook & changes color quickly, so keep eye on it.
** As recipe name mentioned ragi & oats, both the ingredients are important. If you we want to skip any ingredient you can skip.
Also check other related recipe from our blog and youtube channel by just clicking the link below pic..
Hope you like this crispy outside, soft inside breakfast / snack healthy recipe. Give it a try and drop your comments in inbox.
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Aruna Saraschandra 😊
