Finger millet pancakes made with jaggery, tutti frutti and dry fruits without maida, sugar and eggs a delicious and healthy alternative to conventional pancakes. Millet pancakes is also known as ragi pancakes is a great way to incorporate ragi, a superfood, into your diet and reap its nutritional rewards. The step by step procedure with a detailed video recipe.
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Finger millet pancakes a nutritious breakfast or snack option made with ragi flour (finger millet flour). They have a unique earthy flavor and a slightly spongy texture that’s quite different from regular pancakes. Ragi flour is an excellent source of dietary fiber, which helps promote gut health, keeps you feeling full for longer, and aids in digestion. These pancakes have a beautiful golden brown color with specks of colorful tutti frutti and chopped nuts throughout. They may not rise as much as regular pancakes made with maida, but they have a slightly irregular, rustic charm.
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Ragi pancakes are low in fat and contain essential minerals like magnesium and potassium, which are beneficial for heart health. It can help with weight management by keeping you feeling full and reducing cravings and can be enjoyed plain, drizzled with honey or maple syrup, or topped with your favorite fruits, nuts, or seeds.
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The natural sweetness of jaggery complements the earthy flavor of ragi flour, creating a unique and delightful taste. The tutti frutti adds pops of fruitiness, while the nuts provide a satisfying crunch. These pancakes have a dense and slightly chewy texture due to the presence of fiber in ragi flour. Tutti frutti and nuts add vitamins, minerals, antioxidants, and healthy fats to the pancakes, further enhancing their nutritional value.
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Overall, ragi pancakes made with jaggery, tutti frutti, and nuts are a nutritious and delicious way to start your day or enjoy a satisfying snack. They are packed with fiber, nutrients, and natural sweetness, making them a guilt-free indulgence you can feel good about.
So, why not ditch the processed sugar and maida-laden pancakes and give these healthy ragi pancakes a try? You might just find your new favorite breakfast or snack option!
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Tips for a perfect finger millet pancakes:
- Make sure that melted jaggery, milk and curd all are at room temperature.
- Gradually pour milk and adjust the consistency of the batter.
- The batter should be pouring consistency but not be watery or even too thick.
- Don’t overload the batter with fruits and nuts. Excess can make the pancakes soggy or difficult to flip
- Add a pinch of cinnamon, cardamom, or nutmeg for extra flavor and warmth.
- Brush the pan with a thin layer of oil.
- Use a medium-low heat on a non-stick pan or griddle. Too high heat will burn the pancakes before they cook through.
- Don’t flip the pancakes too early! Let them cook until bubbles appear on the surface and the edges start to firm up.
- Cook for another minute or two until golden brown on the other side.
- If you don’t have tutti frutti, you can use any combination of dried fruits you like. Just make sure they are chopped into small pieces.
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Finger millet pancakes video recipe:
Finger millet pancakes recipe card:
Finger millet pancakes made with jaggery, tutti frutti and dry fruits without maida, sugar and eggs a delicious and healthy alternative to conventional pancakes. Millet pancakes is also known as ragi pancakes is a great way to incorporate ragi, a superfood, into your diet and reap its nutritional rewards.
- Jaggery gud – 1 cup
- Beaten curd – 1/4 cup
- Oil/butter – 1/4 cup+ 1 tablespoon
- Finger millet flour ragi flour – 1 cup
- Wheat flour – 1 cup
- Cardamom powder elachi – 2 pinches
- Cinnamon powder dalcheene – 2 pinches
- Cocoa powder – 2 tablespoons
- Baking powder – 1 tablespoon
- Baking soda – 1 teaspoon
- Milk – 1/4 cup+2 tablespoons
- Lemon juice – 1 tablespoon
- Tutti frutti – 1 tablespoon
- Chopped cashew nuts – 1 tablespoon
- Chopped almonds badam – 1 tablespoon
- Raisins kishamish – 1 tablespoon
- Black raisins – 1 tablespoon
- Tutti frutti – 1 teaspoon
- Cashew nuts – 4
- Chopped Almonds – 1 teaspoon
- Raisins – 5
- Black raisins – 4
- Honey – 2 tablespoons
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Add 2 tablespoons of water and a cup of jaggery into a pan.
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Stir and melt without lumps.
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Let it cool completely and transfer into a bowl.
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Add 1/4 cup of beaten curd and 1/4 cup of oil.
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Mix well without lumps.
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Sieve a cup of finger millet flour(ragi flour) and a cup of wheat flour.
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Add 1/4 teaspoon of cardamom and cinnamon powder.
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Add 2 tablespoons of cocoa powder, 1 tablespoon of baking powder and 1 teaspoon of baking soda.
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Mix it once and gradually pour 1/4 cup of milk.
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Mix well without lumps and make a smooth batter.
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Add 1 tablespoon of lemon juice, 1 tablespoon of tutti frutti, and 1 tablespoon of chopped cashew nuts.
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Add 1 tablespoon of chopped almonds, 1 tablespoon of raisins, and 1 tablespoon of black raisins mix well.
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Gradually pour 2 tablespoons of milk and mix well.
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The batter should be pouring consistency but not be watery or even too thick.
-
Heat a pan over a medium flame drizzle oil.
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Use a ladle or measuring cup to pour the batter into small circles, about 3-4 inches in diameter.
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Top with tutti frutti, nuts, and raisins. Sprinkle a tablespoon of oil.
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Don’t flip the pancakes too early. Let them cook until bubbles appear on the surface and the edges start to firm up.
-
Cook for another minute or two until golden brown on the other side.
-
Take it into a serving plate. Similarly, cook the rest of the pancakes.
-
For batter we have prepared can make 7-8 pancakes and small dice can make up to 10-12.
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Drizzled with a bit of honey or maple syrup, serve these healthy and tasty ragi pancakes.
- Make sure that melted jaggery, milk, and curd all are at room temperature.
- The batter should be pouring consistency but not be watery or even too thick.
- Don’t overload the batter with fruits and nuts. Excess can make the pancakes soggy or difficult to flip
- Use a medium-low heat on a non-stick pan or griddle. Too high heat will burn the pancakes before they cook through.
- Don’t flip the pancakes too early! Let them cook until bubbles appear on the surface and the edges start to firm up.
- If you don’t have tutti frutti, you can use any combination of dried fruits you like. Just make sure they are chopped into small pieces.
Step by step procedure for finger millet pancakes recipe:
Melt jaggery:
Add 2 tablespoons of water and a cup of jaggery into a pan.
Stir and melt without lumps.
Making Batter:
Let it cool completely and transfer into a bowl.
Add 1/4 cup of beaten curd and 1/4 cup of oil.
Mix well without lumps.
Sieve a cup of finger millet flour(ragi flour) and a cup of wheat flour.
Add 1/4 teaspoon of cardamom and cinnamon powder.
Add 2 tablespoons of cocoa powder, 1 tablespoon of baking powder and 1 teaspoon of baking soda.
Mix it once and gradually pour 1/4 cup of milk.
Mix well without lumps and make a smooth batter.
Add 1 tablespoon of lemon juice, 1 tablespoon of tutti frutti, and 1 tablespoon of chopped cashew nuts.
Add 1 tablespoon of chopped almonds, 1 tablespoon of raisins, and 1 tablespoon of black raisins mix well.
Gradually pour 2 tablespoons of milk and mix well.
The batter should be pouring consistency but not be watery or even too thick.
Making ragi pancake:
Heat a pan over a medium flame drizzle oil.
Use a ladle or measuring cup to pour the batter into small circles, about 3-4 inches in diameter.
Top with tutti frutti, nuts, and raisins. Sprinkle a tablespoon of oil.
Don’t flip the pancakes too early. Let them cook until bubbles appear on the surface and the edges start to firm up.
Cook for another minute or two until golden brown on the other side.
Take it into a serving plate. Similarly, cook the rest of the pancakes.
For batter we have prepared can make 7-8 pancakes and small dice can make up to 10-12.
Drizzled with a bit of honey or maple syrup, serve these healthy and tasty ragi pancakes.
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