RAGI PANEER BALLS STIR FRY
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Tips & Tricks for Perfect Ragi Paneer Balls Stir Fry
To make smooth ragi balls, knead the dough while it's still warm and soft. Always steam the balls thoroughly to keep them non-sticky. Customize the stir-fry with seasonal vegetables like zucchini, beans, or bell peppers. Use ghee for added aroma and nutrition. Don’t skip coconut and lemon—they balance the earthy flavor of ragi. For crunch, roast the sesame seeds before adding. Serve hot to enjoy the best texture and flavor combo.
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Step-by-Step Recipe : Ragi Paneer Balls Stir Fry
Preparation Time : 20 min Cooking Time : 20 min Total Time : 40 min Servings : 2-3
PERSONAL NOTE
I still remember the first time I ate these Ragi Paneer Balls—soft, milky paneer nestled inside wholesome finger millet, then tossed with veggies and spices. The earthy ragi and creamy paneer felt like a warm hug in every bite. Over time, I’ve added seasonal vegetables and a hint of ghee to elevate the aroma. Simple yet satisfying, this dish is now my go-to when I need wholesome comfort on a busy evening—nostalgic, hearty, and nourishing.
INGREDIENTS
##For the Balls:
- 3/4 cup ragi flour
- 1/4 cup rice flour
- 1/2 cup Grated paneer
- 1 tbsp red chili flakes
- 1/2 tsp black pepper
- 3/4 cup water
- Salt to taste
##For the Stir-Fry:
- 4 tbsp grated carrot
- 2 tbsp green Capsicum chopped
- 2 tbsp red capsicum chopped
- 1 chopped green chili
- 1/2 onion, sliced
- 1 inch ginger, chopped
- 10 curry leaves
- 2 tbsp spring onion chopped
- 2 tbsp chopped coriander
- 1 tbsp sesame seeds
- 2 tbsp grated fresh coconut
- 1 tbsp lemon juice
- 2 tbsp oil (or ghee)
- 1 tsp jeera
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- Salt to taste
PREPARATION STEPS
##Make the Ragi Balls:
•In a bowl, combine ragi flour, rice flour, grated paneer, red chili flakes, black pepper, and salt. Mix well.
•Boil 3/4 cup water, pour into the mixture, and stir until it forms a dough. Cover with a lid and let it cool slightly. Once warm, knead the dough thoroughly and shape it into small balls or desired size.
•Steam the balls in a idli cooker or steamer for 15 minutes. Allow them to cool slightly.
##Prepare the Stir-Fry:
•Heat oil (or ghee) in a pan. Add jeera, mustard seeds, Urad dal and curry leaves. Let them splutter.
•Add green chilies, ginger, onions and the steamed ragi balls. Fry them for a couple of minutes.
•Add grated carrot, green capsicum, red capsicum and sauté for 2 minutes until vegetables are slightly tender.
•Add sesame seeds, coriander leaves, and mix well. Switch off the stove.
##Finishing Touches:
•Stir in grated fresh coconut and lemon juice. Serve hot.
Yes! You can steam the ragi–paneer balls earlier, let them cool completely, and refrigerate in an airtight container for up to a day. Before stir-frying, reheat them gently in the steamer or microwave until warm so they retain their shape and texture.
Knead the dough thoroughly while it's still warm—that ensures smooth, cohesive balls. Be sure to steam them fully (about 15 minutes) VrkVegRecipes. Using slightly warm dough and steaming thoroughly helps maintain their structure.
Absolutely! Seasonal veggies like zucchini, beans, or bell peppers work wonderfully. Just make sure they’re chopped uniformly so they cook evenly alongside the ragi–paneer balls
Yes—enhance the aroma and taste by using ghee instead of oil. Don’t skip the coconut and lemon juice—they introduce balance and freshness. Also, try roasting the sesame seeds beforehand for added crunch
Serve it hot, right after stir-frying. The contrast between the crisp vegetables, the tender balls, the coconut, and the tangy lemon is best enjoyed immediately
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