Sunday, April 24, 2011

STUUFED RAGI PANCAKES

Ingredients: pancakes
¾ cup whole ragi / nachni (red millet) /li>
¼ cup rice flour (chawal ka atta)
Salt to taste

vegetable stuffing:
¼ cup sliced spring whites
¼ cup chopped spring onion greens
½ cup shredded cabbage
½ cup bean sprouts
½ cup grated carrots
½ tsp sugar
1 tsp finely chopped garlic
½ tsp dry red chilli flakes
2 tsp chopped coriander
1 tsp oil
Salt to taste
1 tsp oil for cooking


Step Wise Instructions:
Soak the ragi in water overnight.
Wash, drain and grind to a smooth paste using a little water.
Add the rice flour and salt and mix well. Keep aside.

For the vegetable stuffing

Heat the oil in a pan, add the garlic, dry red chilli flakes and spring onion whites, and fry for 3 to 4 minutes.
Add the cabbage, bean sprouts, carrots, spring onion greens, sugar and salt. Mix well and keep aside to cool.
Heat a non-stick tava (griddle) and grease it with a little oil.
Spread an even layer of the batter to make a pancake.
Cook on both sides till golden brown, using a little oil.
Spread the stuffing on one side of the pancake.
Fold to make a semi-circle.

Repeat with the rest of the batter and stuffing to make 5 more pancakes. Serve hot

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