RAGI UTTAPAM/ FINGER MILLET PANCAKES

Ragi or finger millet is an amazingly versatile and nutritious ingredient. It is used to make rotis, porridge, dosa and it is also widely used in baking. Ragi is rich in iron, phosphorus, calcium and vitamin B2. It serves as a nutritious option for babies instead of the packaged food. It is good for arthritis patients and also lowers cholesterol.

Ragi is easily available in supermarkets. Ragi flour can be made at home using domestic mixer grinder.

Ragi uttapams can be made for breakfast or brunch. It is very easy to prepare and also very quick. It doesn’t require any soaking or grinding like the rice uttapams.

The mentioned proportions yield six small sized, soft uttapams. Quarter cup rice flour can be added for crisp uttapams.

Recipe for Ragi Uttapam

Ingredients for Ragi Uttapam

• 1 cup ragi or finger millet flour
• ½ cup wheat flour
• 2 cups butter milk
• ½ cup onions (finely chopped)
• ¾ cup tomatoes (finely chopped)
• 2 green chillies (finely chopped)
• ½ cup coriander leaves (finely chopped)
• Salt to taste
• Oil for frying

How to make

In a mixing bowl mix together ragi flour, whole wheat flour, butter milk, onions, green chillies, tomatoes, coriander leaves and salt.Mix well.

Heat a nonstick griddle or pan.

Put a ladle full of the batter on the griddle and lightly spread it (do not spread it like regular dosa batter). We require the uttapams to be thick and fluffy.

Put quarter teaspoon of oil around the uttapam. Cook till the edges change colour and become firm.

Flip and cook for another minute. Put quarter teaspoon of oil around it.

Tastes good with curd or tomato ketchup.