Name: Sweet Ragi Paniyaram
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 cup ragi flour (finger millet flour); 1 ripe banana, mashed; 1/4 cup jaggery (or coconut sugar); 1/4 cup grated coconut (fresh or desiccated); 1/4 tsp cardamom powder; 1/2 cup water (adjust as needed for batter consistency); 1/4 tsp baking soda; 1 tbsp ghee or coconut oil (for greasing the paniyaram pan); A pinch of salt

Soft, naturally sweet, and packed with the goodness of finger millet and banana, Sweet Ragi Paniyaram is my go-to wholesome snack or breakfast treat. These bite-sized paniyarams are lightly spiced with cardamom, sweetened with jaggery, and made without refined sugar—making them both comforting and nourishing.

Why You’ll Love This Recipe

I love how quick and easy these Sweet Ragi Paniyarams are to whip up, especially when I have a ripe banana on the counter. They’re gluten-free, naturally sweet, and perfect for toddlers or adults craving something healthy yet satisfying. Plus, the paniyaram pan gives them a soft center and a golden, crisp edge that’s absolutely addictive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup ragi flour (finger millet flour)

1/4 cup jaggery (or coconut sugar)

1 ripe banana, mashed

1/4 cup grated coconut (fresh or desiccated)

1/4 tsp cardamom powder

1/2 cup water (adjust as needed for batter consistency)

1/4 tsp baking soda

1 tbsp ghee or coconut oil (for greasing the paniyaram pan)

A pinch of salt

Directions

I start by mixing mashed banana, jaggery, and a pinch of salt in a bowl until the jaggery fully dissolves.

Then, I add the ragi flour, grated coconut, and cardamom powder.

Gradually, I pour in water and mix to make a thick but pourable batter.

Just before cooking, I stir in the baking soda.

I heat my paniyaram pan, grease each cavity with ghee or coconut oil, and spoon in the batter until each cavity is about 3/4 full.

Covering the pan, I cook the paniyarams on low-medium heat for about 2–3 minutes per side, flipping once they turn golden.

I use a skewer or spoon to flip and cook the other side until both are evenly browned.

They’re best served warm and make for a delightful, healthy treat any time of day.

Servings and timing

Servings: 10 paniyarams

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approx. 120 kcal per paniyaram

Variations

I sometimes mix in chopped nuts or raisins for extra texture.

For a spicier twist, I add a pinch of dry ginger powder.

To make it more decadent, I drizzle a bit of coconut milk or jaggery syrup over warm paniyarams.

If I don’t have jaggery, coconut sugar works just as well.

I also use mashed dates in place of jaggery when I want to skip sweeteners altogether.

Storage/Reheating

I store leftover paniyarams in an airtight container in the refrigerator for up to 2 days. When I want to reheat, I either steam them for a few minutes or warm them on a skillet with a touch of ghee or coconut oil to bring back that light crispness. They’re not ideal for freezing, as they tend to dry out, but they stay fresh for short-term storage.

Related Recipes:

Creamy Vanilla Millet Porridge

FAQs

How ripe should the banana be?

I prefer using a well-ripened banana with brown spots—it adds more natural sweetness and helps with the softness of the paniyaram.

Can I make this recipe without a paniyaram pan?

Yes, I can use a mini muffin tray in the oven, but the texture is slightly different. The paniyaram pan gives the best results.

Is this suitable for toddlers?

Absolutely. Since I use no refined sugar and the ingredients are wholesome, it’s a toddler-friendly snack. Just ensure they’re cooked well and soft.

Can I skip baking soda?

I recommend keeping it, as it makes the paniyarams light and fluffy. If I skip it, the texture might be denser.

What can I use instead of grated coconut?

I sometimes use finely chopped nuts or leave it out entirely if I don’t have coconut. It adds texture, but the recipe works without it too.

Conclusion

Sweet Ragi Paniyaram is one of those recipes I keep coming back to—it’s quick, nourishing, and naturally sweetened. Whether I’m serving it to kids or enjoying it with a cup of tea, it’s a feel-good treat that satisfies without any guilt. Try it once, and I bet it’ll become a regular in your kitchen too.

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