Make the batter using sooji, ragi flour and flax seed powder. Add the yogurt, 1 tbsp ghee and ½ cup of water and let it sit for a few minutes, about 15 minutes.
In the meanwhile, in a frying pan, heat some vegetable oil and add the chana dal, urad dal, curry leaves. When they have browned a bit, add onions, chopped ginger, chopped garlic and stir fry over medium heat.
Add a little bit of salt and continue frying for half a minute. Add the grated coconut and fry for another half a minute.
Go back to the batter and add more water if you see that the batter has become very thick. Add a pinch of soda and then transfer the onion masala into the batter. Whisk to mix everything properly.
Check the seasoning and add more salt if required. The batter needs to be of the same consistency as an idli batter. So add water if required. Since there is sooji, the batter thickens often.
Place an appe pan on the gas and brush the cavities with some ghee. Take a spoon and pour the cavities with the batter when the pan is hot.
Lower the heat and cover the appe pan till you see the colour changing to brown (ragi flour makes it brown). It takes about 10 minutes, depending on the thickness of the pan and the heat from the gas.
Carefully turn the paniyarams to cook the other side. This side takes less time to cook. However, do cover and cook only.
Once you see a beautiful brown colour on the other side as well, take them out.
Serve the ragi paniyarams hot with some green coconut chutney. You can sprinkle some gunpowder on the appes too if you like.