When it comes to healthy eating, ragi or nachani ticks all the boxes. It is gluten-free, paleo (food that our ancestors ate) and high on fibre. In this week’s edition, our expert chef’s recipe and the winning reader recipe give us two unique ways to make ragi pancakes.
Ragi pancakes with tomatoes and feta
Recipe by: Ayushi Shah, owner, Icing on Top
Serves: Two Preparation time: 20 minutes
Ragi flour: 1 cup
Water: 1.5 cups
Lemon zest: 1 tsp
Basil (chopped): 3 tbsp
Baking powder: ½ tsp
Baking soda: ¼ tsp
Butter (at room temperature): ¼ cup
Cherry tomatoes (halved): 10
Feta cheese (crumbled): 100 g
Olive oil: 1 tbsp
Sift the flour, baking soda and baking powder.
Add water, basil and lemon zest. Whisk well to form a batter.
Preheat the oven to 160 degrees Celsius. Lightly oil the baking tray.
Toss the tomatoes in the olive oil and place them on the baking tray, halved side up.
Bake for 25 minutes till the tops are charred.
Heat a griddle, melt a knob of butter and ladle about 1/4 cup of the pancake batter.
Cook the pancake on one side and then flip over to cook the other side.
Repeat for the rest of the batter.
Serve with warm tomatoes and crumbled feta cheese.
Winning reader recipe
Ragi and brown rice pancakes
By Supriya Arun
Preparation time: 10 minutes
Ragi flour: 1 cup
Brown rice flour: 1/4 cup
Grated coconut: 1 tsp
Jaggery powder: 1/4 cup
Cardamom powder: 1/2 tsp
Grated almond: 1 tsp
Ghee: 1 tsp
Water: 11/2 cup
A pinch of salt
Pour some water in the jaggery powder and place the mixture on the burner for a minute, or till the jaggery dissolves.
Mix all the flours and powders listed, including the jaggery mix.
Bring it to a batter consistency by adding water.
Pour a spoonful of the batter onto a preheated non-stick pan. Add a few drops of ghee to cook the pancakes.
For the next edition of From The Pantry, email us recipes made using WATERMELON along with a high-res photo of your dish, a photo of yourself, along with your name, address and contact number at email@example.com. The best recipe wins an exciting prize.