Sourdough Ragi Paniyaram
Sourdough Paniyarams made with sourdough discard and sprouted ragi flour. Healthy, vegan paniyarams for a quick breakfast or snack with gluten free option given.
- Sprouted Ragi or Plain Ragi flour - 1 cup
- Rice flour - 1/4 cup
- Sourdough discard - 1/4 cup unfed starter
- Onion - 1 finely chopped
- Ginger - 1/2 tsp grated
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Salt - to taste
- Oil - 2 tsp + to cook
Prepare the batter:
Take ragi flour, rice flour and sourdough discard in a bowl.
Add water little by little and mix to a thick batter.
Close the bowl and let it rest for minimum 30 mins upto 3 hours.
Prepare the seasoning:
Heat a pan with oil.
Add mustard seeds and let it crackle.
Add urad dal and roast till it changes colour to golden brown.
Add ginger, onions and sauté till the onions turn pink in colour.
Transfer to the batter.
Add salt to taste, enough water if needed and mix well to thick batter of dropping consistency.
Cook the paniyarams:
Heat a paniyaram pan (ebelskiver pan) and drop in 1/2 to 1 tsp oil into each indent.
Fill each indent with batter upto the brim and drizzle few tsps of oil all over.
Reduce the flame to simmer & close with a lid.
Let it cook for 1 to 2 mins.
Open the lid and gently turn over each paniyaram using a skewer.
Let the other side cook for a min. No need to close with lid this time.
Transfer the cooked paniyarams to a plate.
Repeat the same process till the batter is finished.
Serve this sourdough ragi paniyarams hot with any chutney of your choice.