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paniyaram using ragi flour

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.
Prep Time 5 mins
Cook Time 15 mins
Resting Time: 30 mins
Course Breakfast / Snack
Cuisine South Indian


  • 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.