Instant Finger millet/ Ragi pancakes

Finger millet is well recognized for its high nutritional profile, including protein (6–13%), calcium (0.34%), dietary fiber (18%), phenolic compounds (0.3–3%), and minerals (2.5–3.5%). It is also rich in iron.

 

Ingredients

¾ cup ragi flour / finger millet flour

¾ cup besan / gram flour

¾ cup curd

salt to taste

1 cup water

1 tsp ginger paste or finely grated / chopped

2  green chilies finely chopped

few curry leaves, chopped

onion finely chopped as needed

2 tbsp spring onion, chopped optional

carrot  grated 2-3 tbsp

1 tsp cumin / jeera

1 tsp sesame seeds/ til

pinch hing

ghee / oil for cooking

 

Preparations

 

In a bowl add ragi flour, besan,  curd and salt.

Mix well using a whisk.

Also add water and mix to get a flowing consistency batter.

Add ginger paste, chilies, few curry leaves, onion, spring onion, carrot, cumin,  sesame and hing.

Mix well, ensuring everything is thoroughly combined. Feel free to add vegetables of your choice.

Now heat the pan, and pour the batter.

Spread gently making sure the chilla is as thin as possible. Spread half tsp ghee or oil.

Cook on medium flame, making sure the base is cooked well.

Flip over and roast both sides.

Serve Ragi Chilla hot with pickle and raita or any chutney of your choice.

 

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