Instant Ragi & Oats Ponganalu || Ragi & Oats Paniyaram || Healthy and tasty Finger Millet & Oats Appe

Instant Ragi Oats Ponganalu  || Ragi Oats Paniyaram || Ragi Oats Appe  with step by step pics and tips. Ponganalu in Telugu also known as gunta ponganalu, paniyaram or kuzhi paniyaram in Tamil, paddu in Kannada and appe in Hindi. Ponganalu is South Indian popular breakfast recipe, we can also serve it as evening snack too. It is also served as street food in many places of Tamil Nadu & in some areas of South India. We can prepare ponganalu / paniyaram in many ways using dosa batter, idli batter or with instant rava/ semolina batter. These ponganalu tastes crispy outside and soft inside and it looks like round balls. We can prepare sweet & savory paniyaram, chocolate stuffed ponganalu/ paniyaram is of my favorite appe recipe, do not forgot to check out this recipe. Today I am sharing instant & healthy version ponganalu recipe using finger millet / ragi flour, oats & semolina. We can have this ponganalu/ paniyaram as it is or with any chutney's. Today I had it with  Coconut Chutney & tomato-chutney. 

Foodie Monday Blog Hop

Taking this Instant ragi & oats ponganalu recipe to  #FoodieMondayBloghop fb group #285PaniyaramPanMagic theme. Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme was suggested by "Priya VijayaKrishnan", who blogs at "Sweetspicytasty". For today's theme she want us to prepare any recipe using appe pan/ paniyaram pan. I like Priya's recipes a lot, you can find many traditional recipes with clear information in her blog, do check out her space. Recently I bookmarked her Vegetable Molagootal, Bean Corn Quesadilla recipes to try soon. 
                               

                       Instant Ragi & Oats Ponganalu 

Preparation time  - 15 minutes

soak time - 15 minutes

cook Time : 15 minutes

Serves : 24 ponganalu 

Category : Breakfast 

Recipe Cuisine: South Indian 

Main ingredients : Semolina, ragi flour & oats

Author : Aruna SarasChandra

Ingredients 

semolina -  1 cup

ragi flour / finger millet flour - 1/2 cup

oats - 1/2 cup

curd - 1 cup

cooking soda - 1 pinch

oil -2 tsp

salt as per taste

For tempering

oil - 2 tsp

mustard seeds -1/2 tsp

cumin seeds - 1 tsp

urad dal -1 tsp

chana dal  - 1 tsp

curry leaves - 1 sprig

coriander leaves chopped - 1 tsp

finely chopped onions - 1 cup

green chilli - 5 

ginger - 1 inch

(you can also veggies like carrot, beans, sweet corn and peas too)

Instructions

1) Fry oats in a wide pan till it changes color and finely powder it.

2) Take wide bowl, to this add semolina, finger millet flour / ragi flour, powdered oats flour and then add curd.

3) Mix above flours and curd by adding water and keep it aside. Batter should not be thick or thin, it must be like idli / dosa batter. 

4) Heat 2 tsp of oil in a wide pan, to this add mustard seeds. When it starts crackling then add cumin seeds, urad dal & chana dal, fry till changes color.

5) Now add green chilli, ginger, curry leaves and fry well. Later add onions, pinch of salt and fry till it changes color.

6) Add above fried ingredients, finely chopped coriander leaves in batter and mix everything well. If you feel batter too thick then add some water and mix well. Later close the lid and keep it aside for 15 minutes to rest.

7) After 15 minutes add pinch of cooking soda to the batter and mix  it well. Grease appe pan with some oil and heat it on medium flames. Now drop 1 tsp of batter in each mold and then close the lid and cook it on low to medium flames for 2 minutes.

8) Later open the lid and reverse appe and cook till it changes color.

9) Cook paniyaram both side till they changes color and then take it into plate. Repeat the same from remaining batter, if appe pan is non stick pan then no need to add oil again, if its not non stick then add some oil. (**check tips)

That's it our instant ragi & oats ponganalu is ready to serve, serve it hot with any chutney's.

Tips

** You can also add carrot, beans, sweet corn, peas. For this you need to saute veggies after frying onions.

** Adjust oil as per your taste in appe pan.

** Instead of chopped green chilli & ginger, you can add chilli ginger paste too.

** For non stick appe pan no need to add more oil, so adjust oil accordingly. 

** Adding cooking soda gives spongy texture to ponganalu, add soda before cooking appe.

**Centre appe in appe mold cook & changes color quickly, so keep eye on it.

** As recipe name mentioned ragi & oats, both the ingredients are important. If you we want to skip any ingredient you can skip.

Also check other related recipe from our blog and youtube channel by just clicking the link below pic.. 

                                     Uggani bajji

                                       

                           Rayalseema Pugyalu / onion bajji

                                

                             White sauce pasta(youtube link)

                             

                                            Mor Kali

                                 

                                                     Adai Dosa

                       

                             Tamil Nadu- Spicy Ragi Ammini Kozhukottai

                           

                                                  Red sauce pasta/ youtube link

                         

                                   Oats & dalia upma

                                       Oats Ven Pongal

Pongal

                                                    Pundi / Undi

                     
                                          Ragi Mungaaku rotte

Hope you like this crispy outside, soft inside breakfast / snack healthy recipe. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on

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Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊                 

Chutney, Pickle, Sauce recipe collection

       Chutney,pickle,sauce recipe collection

Hi friends, here I sharing chutney, pickle, sauce recipe from my blog and YouTube  channel.

                        

                               Andhra nimmakaya velluli karam - lemon & garlic chutney

                           

                                                         Onion tomato chutney

                               Pachai Sundakkai chutney

                         

                Velakkaya Pachadi / Wood Apple Chutney(video link)

                          

                                 Schezwan chutney

                       
                                Sundakkai vatha kuzhambu

                    

                                  Karivepakku pachadi / curry leaf chutney

   

                                     
                            mosdeng serma-tripura tomato-chutney

                     Andhra kandi pachadi / toor dal chutney

                      Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                       mos

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Rayalaseema Pugyalu for uggani|| choor puggi || Onion Bajji || Adoni popular street food pugyalu

Rayalseema, Adoni special street food choor puggi or pugyalu || Onion bajji . Choor puggi recipe with step by step pics and tips. We also call this pugyalu as bur buri in Kannada. Surely you will thinking that- "Now what is this choor puggi yaar" right 😂 , choor puggi mean small bajji's. Hope you got some idea, d't stop here keeping reading you will get more information about my native place Adoni 😍.   I am born and brought up in Adoni city, Kurnool district. Adoni is famous for many things, mainly city with many religions so we Adoni people surely know Telugu, Kannada and Hindi/Urdu languages. Ranamandala temple, Maha Yogi lakshmama avva, Mangaraya temple, hanuman statue, Maremmavva temple, Panchamukki Anjaneya swamy temple, many church and masjid's. And Mantralayam - Lord Raghavendra Swamy temple is near to Adoni.  Adoni is also called as second Mumbai, as it is famous for marketing mainly cotton market in our childhood.  We had many cotton comities in Adoni, but many of them are closed now. 

     Uggani bajji is popular breakfast recipe in Adoni, some other popular street foods are mirchi bajji, bhel, gobi manchuria, cut mirchi, vankaya bonda, aloo bonda. Sweets like paal kova we get freshly prepared paal khova, khova bun, iyengar bakery puff, dil pasand. Drinks like nanari also known as suganda in some areas of Andhra and many more. Today I am sharing one of my family fav choor puggi or bur buri in Kannada, we also call it pugyalu in Telugu. This is prepared using gram flour, it is crispy from out and soft inside. This is best tea time snack, as side dish for lunch and we Adoni people love to have it with Uggani 😋.Surely there will be some name for this bajji's in your place, let me know that name in comment box. I saw this funny shape in my bajji, find fun in your cooking and enjoy your cooking skills 😍.

    Now d't ask me this creature name😄, just enjoy the way my baby squirrel enjoying 😍.

What is the difference between onion pakoda & this onion bajji 

** Onion pakoda batter will be thick, we prepare this using very very little water.

** For onion bajji we prepare batter not much thick or thin by adding water.

** Texture of pakoda will be hard and crispy inside and outside.

** Texture of this onion bajji will be smooth inside and crispy outside.

** Onion Pakoda shell life is more, it stay crispy for long time. 

** This onion bajji/pugyalu taste crispy for some time and have to finish it in a day. 

Let's start our recipe..

Foodie Monday Blog Hop

Taking this crispy and tasty onion bajji / choori  puggi recipe  to  FoodieMondayBloghop fb group's  #283StreetFoodOfIndia theme. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme is suggested by "Priya Iyer" who bogs at "thephotowali". I love her presentation and clear explanation about recipes. I bookmarked her recent PavBhajji, Gujarati Vatana valor bateta tuver nu shaak recipes to try soon. Do check out her blog for many healthy, regional and very interesting recipes from different places.  

                          

                                     Choor Puggi / Pugyalu 

Preparation time - 10 minutes

cook time : 20 min

Serves : 250 gms

Category : snacks 

Recipe Cuisine: Rayalseema 

Main ingredients : Gram flour

Author : Aruna SarasChandra

Ingredients 

Gram flour / senaga pindi - 1 cup

rice flour - 1/4 cup

finely chopped onion - 2

finely chopped green chilli - 2 tsp

ginger pieces - 1 tsp

curry leaves - 1 sprig

coriander leaves - 1 tsp (finely chopped)

red chilli powder - 1 tsp

turmeric powder - 1/2 tsp

ajwain / carom seeds - 1 tsp

cooking soda - pinch(optional)

salt - as per taste 

oil - to deep fry

Instructions

1)  Add oil to heat in a wide pan on low flames and then take onions, chopped green chilli, ginger, curry leaves, coriander leaves in a wide bowl.

2) Now add gram flour, rice flour, turmeric powder, red chilli powder, salt, ajwain seeds and pinch of cooking soda to the above.

                  

3) Now add water little by little and mix batter, batter should not be too thick or too thin.

4) Now add 1 tsp of hot oil to the above and mix everything well.

5) Check oil heat by dropping some batter if it comes up quickly then our oil is ready to prepare bajji. Now take some batter with your fingers and drop it in oil. 

6) Fry the above both sides till it changes color. 

7) Repeat the same process for remaining batter, fry it both sides till it changes color on low to medium flames and take it into plate.

Tips

** Skip adding red chilli to get yellow color to bajji.

** You can also add ginger garlic paste instead of ginger.

** Instead ajwain/carom seeds you can also add cumin seeds.

**Do not fry bajji on low flames, if you feel oil is more heat. Then switch off the flames for sometime and start again.

** Serve this snacks with tomato ketchup or with any chutney's.

Hope you liked our Adoni popular street food Pugyalu, also check other snack recipes by just clicking the link below pic..

Also check other related recipes from my blog and channel, by just clicking the link below pic..

                                   

                                           Potato Lollipops

                                   

                                                  Nachos with cheese dip

                                   
                                    corn cheese balls

                        
                                  Baby corn manchurian

                              Baby corn fritters

          Dry cabbage manchurian

                          Paneer Tikka

                                Rava / Semolina Pizza

          Veg chow mein noodles

 

Stuffed Mirchi bajji

                                     Paneer pinwheels

Hope you like this crispy and tasty onion bajji .Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on 
In facebook @Facebook
In Pinterest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.
In Indiblogger

Thanks for visiting my blog,

Aruna Saraschandra :)