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Finger Millet pancakes | Ragi pancakes with tutii frutti and nuts | millet pancake recipe

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.

Course Breakfast, Snack
Cuisine Andhra, Indian
Keyword 1 kg mutton biryani recipe, Finger Millet pancakes, finger millet pancakes recipe, millet pancakes, ragi pancake recipe, ragi pancakes, Ragi pancakes with tutii frutti and nuts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 198 kcal

Ingredients

Ingredients for finger millet pancakes:

For batter:

  • 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

Toppings:

  • Tutti frutti - 1 teaspoon
  • Cashew nuts - 4
  • Chopped Almonds - 1 teaspoon
  • Raisins - 5
  • Black raisins - 4
  • Honey - 2 tablespoons

Instructions

Procedure for finger millet pancakes recipe:

Melt jaggery:

  1. Add 2 tablespoons of water and a cup of jaggery into a pan.

  2. Stir and melt without lumps.

Making Batter:

  1. Let it cool completely and transfer into a bowl.
  2. Add 1/4 cup of beaten curd and 1/4 cup of oil.
  3. Mix well without lumps.
  4. Sieve a cup of finger millet flour(ragi flour) and a cup of wheat flour.
  5. Add 1/4 teaspoon of cardamom and cinnamon powder.
  6. Add 2 tablespoons of cocoa powder, 1 tablespoon of baking powder and 1 teaspoon of baking soda.
  7. Mix it once and gradually pour 1/4 cup of milk.
  8. Mix well without lumps and make a smooth batter.
  9. Add 1 tablespoon of lemon juice, 1 tablespoon of tutti frutti, and 1 tablespoon of chopped cashew nuts.
  10. Add 1 tablespoon of chopped almonds, 1 tablespoon of raisins, and 1 tablespoon of black raisins mix well.
  11. Gradually pour 2 tablespoons of milk and mix well.
  12. The batter should be pouring consistency but not be watery or even too thick.

Making ragi pancake:

  1. Heat a pan over a medium flame drizzle oil.
  2. Use a ladle or measuring cup to pour the batter into small circles, about 3-4 inches in diameter.
  3. Top with tutti frutti, nuts, and raisins. Sprinkle a tablespoon of oil.
  4. Don’t flip the pancakes too early. Let them cook until bubbles appear on the surface and the edges start to firm up.
  5. Cook for another minute or two until golden brown on the other side.
  6. Take it into a serving plate. Similarly, cook the rest of the pancakes.
  7. For batter we have prepared can make 7-8 pancakes and small dice can make up to 10-12.
  8. Drizzled with a bit of honey or maple syrup, serve these healthy and tasty ragi pancakes.

Recipe Notes

  • 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.