Ragi or finger millet is a staple in South Indian diet. It is very popular in the villages. Rich in fiber and calcium, Ragi is used in various forms. I remember drinking ragi malt or porridge everyday before going to school. Very filling and healthy. In villages, farmers and workers eat ragi ball (kepankali). I like to make pancakes, also known as Ragi adai mixed with greens like cilantro, fenugreek leaves or drumstick leaves (muringa).
Ingredients:
2 Cups ragi flour
1/2 Cup rice flour
salt as required
3-4 green chili, chopped
1 cup chopped onion
1 cup muringa leaves, washed
1 tablespoon sesame seeds
2 tablespoon peanuts
2-3 red chili
1 tablespoon coconut
Method:
1. Dry roast sesame seeds, peanuts, and red chili. Cool and powder along with coconut.
2. Mix together, ragi flour, rice flour, salt, powdered spice, green chili, and muringa leaves in a large bowl. Add 2 teaspoons oil and enough water to make a dough.
2. Take tennis ball size dough on oiled wax paper or banana leaf. Gently flatten with fingers to make a pancake.
3. Heat a skillet on medium heat. Add a teaspoon of oil. Place pancake on the skillet. Cover with a lid and cook for a couple minutes. Flip and cook until both sides are done.
Serve hot along with yogurt.
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