South Indian Veggie Ragi Pancakes Recipe

About this recipe

South Indian Veggie Ragi Pancakes are a wholesome and nutritious breakfast option that combines the earthy flavors of ragi flour with the crunch of fresh vegetables and aromatic spices. Perfect for active individuals looking to maintain a healthy lifestyle, these pancakes are light yet filling, packed with fiber, and balanced with moderate heat. Served with a side of coconut chutney or yogurt, they make for an energizing start to your day while aligning with weight loss goals.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• - Rice Flour
• 250 g Spinach
• 250 g Carrot
• 200 g Dahi
• 100 g Salt
• 300 g Ginger Paste
• 200 ml Mustard Oil
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine ragi flour, rice flour, turmeric powder, black pepper powder, and salt.
2. 2. Add yogurt and mix well to form a thick batter. Gradually add water as needed to reach a pancake batter consistency.
3. 3. Fold in the chopped spinach, grated carrot, green chilies, coriander leaves, and ginger paste. Mix until well combined.
4. 4. Heat a non-stick pan or skillet over medium heat and add a few drops of oil. Sprinkle mustard seeds and cumin seeds, allowing them to crackle.
5. 5. Pour a ladleful of the batter onto the pan and spread it into a thin pancake. Cook for 2-3 minutes until the edges lift and the bottom is golden brown.
6. 6. Flip the pancake carefully and cook the other side for another 2-3 minutes until evenly cooked.
7. 7. Repeat the process with the remaining batter, adding a few drops of oil to the pan as needed.
8. 8. Serve hot with coconut chutney or plain yogurt for a complete and flavorful breakfast.