Nachani or Ragi Vegetable Paniyaram (appams) is a South Indian breakfast recipe. Generally I add Rawa (Semolina / Sooji) to the Ragi flour for making this Paniyaram. For a change, I used Wheat Flour this time and it turned out to be a very tasty Paniyaram which would be liked by kids as well as adults. You do not need any side dish to serve this Paniyaram.
Ragi (Finger Millet/ Nachani Flour) – 1½ cup
Whole Wheat Flour – ¾ cup
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Channa Dal – 2 tsp
Onion – 1 (Finely Chopped)
Curry Leaves – from 1 twig (chopped)
Green Chillies – 2 (crushed)
Grated Ginger – 1 tsp
Asafoetida – ½ pinch
Grated Carrots – ¼ cup
Finely Chopped Capsicum – ¼ cup
Curd (Yogurt) – 1 cup
Water – as required
Salt – as required
Eno Salt – ¾ tsp
Take the Ragi Flour and whole wheat flour to a mixing bowl.
Heat the Oil in a pan. Add Mustard Seeds, Urad Dal and Channa Dal. Allow the Mustards to crackle and the Dals to turn little brown in color.
Add the Onion, Green Chillies, Crushed or Grated Ginger, and Curry Leaves. Sauté till the Onions turn translucent.
Add the Carrot and Capsicum. Sauté those for 1 minute more.
The vegetable should remain crunchy.
Add these to the bowl containing Ragi and Wheat Flour.
Add Yogurt, required water and Salt. Mix them well. The batter should attain the Idli batter consistency. Adjust Salt, if required.
Heat a Kuzhi Paniyaram Kal (Vessel) / Appam Pan. Pour very little Oil in each cavity. Add Eno Salt and mix well. You can see the batter frothing.
Pour this batter to each cavity with a spoon.
Cover the Pan with a lid. Cook in very low flame for 3 to 4 minutes. Open the lid.
Flip the Paniyaram with a fork. Cook them without the lid in medium flame for 2 to 3 minutes.
Remove them from the pan to a serving plate. Serve hot with some spicy chutney (optional).
You can pack them in the tiffin box for lunch also.
Curd and Eno Salt cannot be avoided for making this dish