Curry leaves
Curry leaves are the glossy compound leaves of the curry tree, Bergera koenigii, used fresh across southern India and Sri Lanka. Fried in hot oil they give a citrusy, nutty, faintly smoky note.
Modern method
Ragi paniyaram
Ragi kuzhi paniyaram · Ragi appe
Ragi paniyaram uses fermented ragi, urad and idli-rava batter mixed with spiced onion and cooked in an oiled mould.
History
The modern creator demonstration does not establish the earliest attestation or origin of this food.
Ingredients
Scaling: source batch only
Whole ragiWash two or three times and soak for about six hours.
355 mL1½ cup as recorded
Urad dalWash and soak for about six hours.
118 mL½ cup as recorded
Idli ravaSoak for half an hour, then drain and squeeze out excess water.
355 mL1½ cup as recorded
WaterUse a little water while grinding the ragi and urad separately.
A little; not measured.
Salt
Amount not stated.
OnionFinely chop and add to the batter.
Amount not stated.
Green chilliFinely chop and add to the batter.
Amount not stated.
Curry leavesFinely chop and add to the batter.
Amount not stated.
Cooking oilHeat for tempering and oil the mould wells.
Amount not stated
Amount and type not stated.Mustard seedsAdd to hot oil for the tempering.
Amount not stated.
Chana dalAdd to the hot-oil tempering.
2.5 mL½ tsp as recorded
Hing (asafoetida)Add a little to the tempering.
Amount not stated
A little; amount not stated.Method
Risks and precautions · Standard risk
Fermentation temperature, pH and storage time are not stated. The creator’s toothpick and crispness cues are not validated safety endpoints.
- Wash the whole ragi and urad separately and soak each for about six hours. Soak the idli rava for half an hour.
- Drain and grind the ragi to a fine, thick paste with a little water. Grind the urad separately to a fine paste. Drain and squeeze excess water from the idli rava.
- Combine the pastes with the idli rava, add salt and mix. Transfer to a large container, clear batter from the sides, cover and leave overnight to ferment.
- Finely chop the onion, green chilli and curry leaves and mix them into the fermented batter.
- Heat oil separately, add mustard seeds and the chana dal, then add a little hing. Stir the tempering into the batter.
- Oil the paniyaram mould wells, spoon in batter and cover. Cook for a few minutes, turn the paniyaram, cover again and cook for two minutes more. The source gives no heat setting.
Places
Unknown
Documented preparation · Place not establishedThe creator does not establish this preparation’s geographic origin.
Related
Made from
Related in the family
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Alsatian kouglof
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Anpan
Anpan is a soft wheat bun filled with sweet red-bean paste and finished with egg wash and black sesame. This dough rises with commercial instant yeast.
Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
Belokranjska pogača
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Bo lo bao
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
Gita's KitchenIngredients · Method
1 Batter 5 Recipes I Healthy Ragi Idli/Dosa/Uthappam/Paniyaram&Pakoda ! Diabetics Special IShared-batter quantities and preparation; inspected caption interval 80–262 seconds.
Gita's KitchenIngredients · Method
1 Batter 5 Recipes I Healthy Ragi Idli/Dosa/Uthappam/Paniyaram&Pakoda ! Diabetics Special IDish-specific ingredients and finishing stages; inspected caption interval 700–815 seconds.