Description
Soft, naturally sweet, and wholesome, Sweet Ragi Paniyaram is a gluten-free snack or breakfast treat made with finger millet, banana, jaggery, and cardamom. Lightly crisp on the outside and soft within, it’s a nourishing option for all ages.
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
Instructions
- In a mixing bowl, combine the mashed banana, jaggery, and a pinch of salt. Mix well until the jaggery dissolves completely.
- Add the ragi flour, grated coconut, and cardamom powder to the mixture.
- Gradually add water and stir to form a thick yet pourable batter.
- Just before cooking, mix in the baking soda.
- Heat a paniyaram pan and grease each cavity with ghee or coconut oil.
- Spoon the batter into each cavity until about 3/4 full.
- Cover the pan and cook on low-medium heat for 2–3 minutes per side, until golden brown.
- Flip using a skewer or spoon and cook the other side until evenly browned.
- Serve warm and enjoy as a snack or breakfast.
Notes
Use a ripe banana with brown spots for best natural sweetness.
Coconut sugar or mashed dates can replace jaggery.
Optional additions: chopped nuts, raisins, or a pinch of dry ginger powder.
Drizzle with coconut milk or jaggery syrup for a richer flavor.
Store leftovers in the fridge for up to 2 days; reheat by steaming or on a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 paniyaram
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
