Let's First Prepare Ragi Paniyara Maavu, Soak Ragi, urad dal, methi seeds & 3 hrs, and then grind it to a smooth paste in mixie with ⅓ cup of water(adjust if it is very thick).
Transfer the batter to a container and then add salt, mix well with your clean hand. close it with a lid. The batter should be fermented for 8 hours completely.
After 8 hours mix the batter well. Ragi Paniyaram Maavu is ready now.
Ragi Kara Paniyaram, Heat the Paniyaram Pan drop oil or ghee, I dropped little butter on each mold and fill the mold with Ragi Paniyaram Batter. Cover and let it cook for Sometimes. Once the corners tired golden flip the other side and again cover and cook it. Once it turns golden remove from pan.
For Ragi sweet Kuzhi Paniyaram used the same ragi idly batter added the crushed jaggery and cardamom powder.mix well. Heat the Paniyaram Pan drop oil or ghee, I dropped little butter on each mold and fill the mold with Ragi sweet Paniyaram Batter. Cover and let it cook for Sometimes. Once the corners tired golden flip the other side and again cover and cook it. Once it turns golden remove from pan.
Ragi Kara Paniyaram and Sweet Paniyaram is ready to serve for Breakfast or Snack.
Notes
1. kindly wash the Ragi completely before and after soaking is very important as it has more impurities. 2. soaking time and fermentation time is very important. If less soaking and less fermentation time lead to hard paniyarams(sorry to say that) 3. for kara paniyaram I simply made it but you can make it with the variations given below 4. sweet paniyaram you can add grated coconut and banana if you want.