Stuffed Ragi Pancakes


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Stuffed Ragi Pancakes

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Ragi is a very respectable grain because of its undisputed goodness and high nutrition content! No wonder it is used in almost all regions of India, in forms ranging from pancakes to porridge.


The Stuffed Ragi Pancake is a very exciting way to consume this wonderful ingredient because it combines nutritional benefits with fabulous taste! The ragi and whole wheat flour pancakes are stuffed with a fibre-rich mixed veg filling, which not only adds to the taste but also helps to control cholesterol.


The pancakes are devoid of maida and also cooked in minimal oil to make them heart-friendly. You will also thoroughly enjoy the Oriental twist in this dish, brought about by the use of ingredients like bean sprouts, spring onions and chilli sauce!


Stuffed Ragi Pancakes with a glassful Spinach Spectacular will keep you going full force all day!

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Stuffed Ragi Pancakes recipe - How to make Stuffed Ragi Pancakes

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     Makes 8 stuffed pancakes
Show me for stuffed pancakes

Ingredients

For The Ragi Pancakes
3/4 cup whole ragi (nachni / red millet)
1/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The Vegetable Stuffing
1/4 cup sliced spring onions whites
1/2 cup shredded cabbage
1/2 cup grated carrot
1/2 cup bean sprouts
1/4 cup chopped spring onion greens
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
1 tbsp chilli sauce
salt to taste

Other Ingredients
1 tsp oil for greasing and cooking
Method
For the ragi pancakes

  1. Soak the ragi in enough water in a deep bowl for overnight.
  2. Wash, drain and blend in a mixer to a smooth paste using a approx. ½ cup of water.
  3. Transfer into a bowl, add the whole wheat flour and salt and mix well.
  4. Heat a non-stick tava (griddle), grease it with a 1/8 tsp of oil and pour a ladleful of the batter to form a 150 mm. (6”) diameter circle.
  5. Cook using ¼ tsp of oil till brown spots appear on both the sides.
  6. Repeat step 4 and 5 to make 7 more pancakes. Keep aside.

For the vegetable stuffing

  1. Heat the oil in a broad non-stick pan, add the garlic, chilli flakes and spring onion whites and sauté on a medium flame for 1 minute.
  2. Add the carrot, cabbage, bean sprouts, spring onion greens, chilli sauce and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

How to proceed

  1. Place a pancake on a clean, dry surface, place 2 tbsp of the stuffing on one side and fold it over to make a semi-circle.
  2. Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed pancakes.
  3. Serve immediately.
Accompaniments

Date and Apple Shake 
Pineapple Sweet Lime Drink 

Nutrient values (Abbrv) per stuffed pancake
Energy65 cal
Protein1.5 g
Carbohydrates11.7 g
Fiber2.1 g
Fat1.5 g
Cholesterol0 mg
Sodium42.4 mg

RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook

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Reviews

Stuffed Ragi Pancakes
5
 on 19 Jan 16 03:54 PM


Healthy option to pancakes made of maida and not contributing any nutrient. To add to it the veggies added as stuffing give fibre and a feeling of satiety. Make it and serve it and enjoy it when hot.