Ragi Chila (Finger Millet Pancake) Recipe:
Ingredients:
1 cup ragi flour (finger millet flour)
1/4 cup finely chopped onions
1/4 cup grated carrots
2 tablespoons finely chopped coriander leaves
1 green chili, finely chopped (optional)
1/2 teaspoon grated ginger
Salt to taste
Water (as needed)
Oil or ghee for cooking
Instructions:
In a mixing bowl, combine the ragi flour, onions, grated carrots, coriander leaves, green chili (if using), grated ginger, and salt.
Gradually add water to the mixture while whisking continuously to form a smooth batter. The batter should be of pouring consistency, similar to pancake batter.
Let the batter rest for about 10-15 minutes. This allows the ragi flour to absorb the moisture and helps in making softer chilas.
Heat a non-stick skillet or a griddle over medium heat. Drizzle a little oil or ghee and spread it evenly on the surface.
Pour a ladleful of the ragi batter onto the skillet and spread it gently in a circular motion to form a thin pancake (chila).
Cook the chila on medium heat for about 2-3 minutes, or until the bottom side turns golden brown.
Drizzle a little oil or ghee on the top side of the chila and flip it over carefully using a spatula. Cook for another 2-3 minutes until the other side is cooked and crisp.
Remove the ragi chila from the skillet and transfer it to a plate. Repeat the process with the remaining batter to make more chilas.
PC Social media
Serve the ragi chilas hot with mint chutney, yogurt, or a side of your choice.
