Ragi, known as the finger millet, is also famously classed as the old world cereal, and if that credential seemed less appealing, here, you have another one-The farmer's crop and the poor man's staple, by far the most prevailed one preferably.

Fortunately, I have grown up in a home where the usage of this crop still prevails. Thanks to our mothers and grandmothers for choosing to accommodate this crop in the kitchen for its positive health benefits.
To the records, Ragi is Gluten-free and is more nutritiously balanced than any other crops, and I remember my grandmother saying it is rich in calcium and great for bone health.

Ragi is the first baby food that is still traditionally made for infants in my family. While babies enjoy this superfood in the form of malt, we adults devour it as Ragi mudde- a steamed dumpling, usually paired with a soupy gravy. Trust me; it is the old world crop charm.

It is deplorable that this crop is denounced as an old-world crop, not because of its nutrition but only because this millet is disappearing slowly from the Indian homes despite the great benefits it has to offer.

In my humble efforts to familiarise the benefits of this millet is this recipe that I'm sharing today for Pancake Day.

Ragi Pancakes-It is easy to make, instant, gluten-free and can be adaptable to sweet or savoury pallets. It can be veganised too. Here is my simple recipe.
Ragi Pancake
Preparation Time: 5 mins
Cooking Time: 15 mins
Makes: 6 pancakes, 2 servings

1 cup ragi flour
¼ cup of yogurt- one can adapt this recipe to vegan using a plant-based yogurt
¼ cup of water
1 tsp cumin seeds
¼ tsp of Himalayan salt or any cooking salt
1 tsp of any vegetable oil

1) Put all the ingredients in a bowl and mix to form a lump-free batter, not too runny or dense.

2) Heat a frying pan or a cast-iron skillet to medium-high heat with some oil- Oil spray or a brush works well to grease the pan base evenly.

3) Reduce the heat and pour a ladle full of the batter into the centre of the pan. Swirl the pan for the batter to settle around the edges uniformly.

(I prefer to use an egg pan to make these pancakes for those lovely round shapes.)

4) Cook on one side, and using a spatula or a wooden turner, flip the pancake to cook on the other side- usually, a pancake should take about 2 mins on each side depending upon the heat setting.

5) Stir the batter again and repeat this process with the leftover batter to make pancakes.

6) Serve with honey, maple syrup or pair it with homemade chutney and its divine.

Here, at L.C, we served homemade tomato ketchup, and that paired well.

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  1. Hey !! Looks delicious, will try for sure n it's one of my favourite millet, this pancakes looks yummy and good for tummy :) !!

    1. Thanks for your rhyming comment Mohsin F, I hope you enjoy making it.

  2. So easy to make and so delicious too.Your recipe sounds good with honey.

    1. Yes, Honey pairs well with these pancakes. Thanks

  3. Thank you so much for sharing with us.

  4. Wow these sound so hearty! It is amazing to read about different types of flours and meals used in other cultures cooking. Thank you for sharing about it!

    1. I feel the same about different foods and their cooking habits and styles. Thank you for your comments.😊

  5. Hello Hasina, I was finally able to get to your website there was a typo on the leyscurry.co.uk (y instaed of t) from the wordpress reader. Love your recipes and I have subscribed to it .Beautiful presentation and awesome recipes!

    1. Hello Nisha, Welcome to Let's Curry! sorry you had troubless getting through my page, my fault totally. I was renovating the webpage and relied heavily on the autofill. Now that you have managed, hope you will enjoy your stay here.


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