Ingredients:

• 1/2 cup ragi flour
• 1/2 cup sooji (semolina)
• 1/2 cup yoghurt
• 1 tbsp ghee
• 1 small onion, chopped
• 1 tbsp chopped ginger
• 2 tsp chopped garlic
• 8 curry leaves
• 2 tsp chana dal
• 2 tsp urad dal
• 1 tsp mustard seeds
• 1/2 tsp chopped ginger
• 1/2 tsp chopped garlic
• 3 tbsp grated coconut

Method:

1. In a bowl, mix the sooji, ragi flour, and ragi powder.
2. Add the yoghurt, 1 tbsp ghee, and ½ cup of water. Mix well and let it sit.
3. In a frying pan, heat some ghee and add the chana dal, urad dal, and curry leaves.
4. When the dal has browned a bit, add the ginger and garlic. Add the chopped onions and sauté until they are transparent.
5. Add the grated coconut and sauté for an additional minute.
6. Check your batter in the bowl. If it's too thick, add a little water.
7. Add the fried masala to the batter and mix well.
8. Apply ghee to the cavities of the paniaram pan and place it on the stove.
9. Once the pan is hot, pour a spoonful of batter into each cavity. Lower the heat and cover the pan.
10. After about 10 minutes, carefully turn the paniarams when they turn brown on the bottom. Cover and cook for a few more minutes until the other side turns brown.
11. Remove the paniarams when both sides are cooked well.

Enjoy your paniarams with some fresh coconut chutney!