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stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake |
Tarla Dalal
22 March, 2024
Table of Content
stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet pancake for diabetics, heart, weight loss | with 35 amazing images.
Stuffed Ragi Pancakes, also known as Nachni Vegetable Chilla or Healthy Red Millet Indian Pancake, are a wholesome and nutritious meal option that perfectly combines taste with health. Made using ragi (nachni) — a rich source of calcium, iron, and fiber — these pancakes are light, filling, and ideal for breakfast or a light dinner. The recipe uses whole wheat flour along with ragi to enhance the texture and nutritional value, while the vegetable stuffing made of carrot, cabbage, bean sprouts, and spring onions adds crunch, freshness, and essential vitamins. With minimal oil and no refined flour, this dish is a balanced and heart-friendly Indian pancake that’s both delicious and energizing.
To prepare the ragi pancake batter, the ragi is soaked overnight, blended into a smooth paste, and combined with whole wheat flour and a pinch of salt. This mixture forms the base for soft, earthy-flavored pancakes that are cooked lightly on a non-stick tava with just a few drops of oil. The vegetable stuffing is prepared by sautéing garlic, red chilli flakes, and spring onion whites in a teaspoon of oil, followed by the addition of carrots, cabbage, bean sprouts, and spring onion greens. A touch of red chilli sauce gives the filling a mildly spicy and tangy flavor. The result is a beautifully balanced stuffing that enhances the wholesome flavor of the ragi base.
These stuffed ragi pancakes are not only visually appealing but also packed with nutrients. Ragi (red millet) is a super grain rich in calcium, iron, and dietary fiber, which helps strengthen bones, improve digestion, and maintain steady energy levels. The vegetables add vitamins A, C, and K, along with antioxidants that boost immunity and promote detoxification. Since the recipe uses very little oil and relies on the natural flavors of the ingredients, it becomes a low-fat, high-fiber meal perfect for anyone seeking a healthy yet satisfying dish.
For diabetics, these ragi pancakes are an excellent meal choice. Ragi has a low glycemic index, which means it releases sugar slowly into the bloodstream, helping to regulate blood sugar levels and prevent spikes. The fiber-rich vegetables further enhance this effect, promoting satiety and reducing cravings. By skipping refined flour and keeping salt to a minimum, this recipe becomes an ideal diabetic-friendly meal, offering both nutrition and flavor without compromising health.
For heart patients and those with high blood pressure, stuffed ragi pancakes are a safe and beneficial option. Ragi is cholesterol-free and helps lower LDL (bad cholesterol), while its high magnesium and potassium content supports heart function and blood pressure control. The minimal use of oil and inclusion of antioxidant-rich vegetables like carrot and cabbage help reduce inflammation and support cardiovascular health. Using restricted salt ensures it’s suitable even for those watching their sodium intake, making it a heart-protective meal.
For those aiming for weight loss, these nachni vegetable chillas are a perfect substitute for calorie-dense meals. The fiber in ragi and vegetables helps keep you full for longer, reducing unnecessary snacking. Since ragi is gluten-free and easily digestible, it supports a healthy metabolism while promoting steady fat loss. The combination of protein, complex carbs, and essential micronutrients ensures sustained energy without excess calories. In summary, these stuffed ragi pancakes are a nutrient-dense, diabetic-friendly, and heart-healthy meal that supports overall wellness — proving that traditional Indian ingredients can create delicious and health-conscious dishes for modern lifestyles.
Pro tips for stuffed ragi pancakes. 1. Add 1/2 cup bean sprouts. Bean sprouts add a delightful crunch to the otherwise soft pancake and filling. They provide a contrasting texture that makes the dish more enjoyable to eat. Bean sprouts have a mild, fresh flavor that can lighten up the richness of the filling.
2. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the savory ragi batter and stuffing. This can create a pleasant flavor contrast and balance the other savory ingredients. Carrots are a good source of beta-carotene (vitamin A), which is important for vision and immunity.
Enjoy stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with step by step photos.
Tags
Soaking Time
Overnight
Preparation Time
20 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
50 Mins
Makes
8 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 red chilli sauce
salt to taste, restricted salt for health
Other Ingredients
1 tsp oil for greasing and cooking
Method
For the ragi pancakes
- To make ragi pancakes, soak the ragi in enough water in a deep bowl for overnight.
- Wash, drain and blend in a mixer to a smooth paste using a approx. ½ cup of water.
- Transfer into a bowl, add the whole wheat flour and salt and mix well.
- Heat a non-stick tava over medium heat. The pan should not be too hot. Pour a ladleful of the batter to form a 150 mm. (6”) diameter circle.
- Cook using ¼ tsp of oil till brown spots appear on both the sides.
- Repeat step 4 and 5 to make 7 more pancakes. Keep aside.
For the vegetable stuffing
- 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.
- 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
- To make te stuffed ragi pancakes, 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.
- Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed ragi pancakes.
- Serve the stuffed ragi pancakes immediately.
Stuffed Ragi Pancakes recipe with step by step photos
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like stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | then see our recipes using ragi, red millet and some recipes we love.
- ragi rava upma recipe | healthy nachni upma | ragi suji upma for breakfast | healthy breakfast recipe |
- gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti |
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like stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | then see our recipes using ragi, red millet and some recipes we love.
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what is stuffed ragi pancakes made of ? See below image of list of ingredients for stuffed ragi pancakes.
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what is stuffed ragi pancakes made of ? See below image of list of ingredients for stuffed ragi pancakes.
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Take 3/4th cup ragi (nachni / red millet) in a deep glass bowl. We need to clean it. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer!
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Add enough water to cover and wash the ragi with your hands.
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Cover and soak overnight.
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After soaking.
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Drain.
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Washed and soaked whole ragi (whole nachni, whole red millet).
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Take 3/4th cup ragi (nachni / red millet) in a deep glass bowl. We need to clean it. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer!
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Heat 1 tsp coconut oil or oil in a broad non stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
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Add 1 tsp finely chopped garlic (lehsun). Garlic adds a savory and pungent kick to the pancakes. This helps to balance the flavor of the ragi flour, which can be slightly earthy or nutty. It also complements the other vegetables often included in the stuffing, like onions, carrots, and chilies.
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Add 1/2 tsp dry red chilli flakes (paprika). Red chili flakes add a kick of heat to the pancakes. This can help to balance the richness of the stuffing and make the dish more exciting.
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Add 1/4 cup sliced spring onions whites. The white part of spring onions, also called scallions, offers a milder onion flavor compared to the green tops. This adds a subtle oniony bite to the pancake filling without overpowering the other ingredients.
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Sauté on a medium flame for 1 minute.
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Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the savory ragi batter and stuffing. This can create a pleasant flavor contrast and balance the other savory ingredients. Carrots are a good source of beta-carotene (vitamin A), which is important for vision and immunity.
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Add 1/2 cup shredded cabbage. Cabbage adds a nice textural contrast to the soft ragi pancake. The shredded cabbage provides a bit of crunch, making the pancakes more interesting to eat. Cabbage helps to bulk up the stuffing without adding a lot of calories or fat.
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Add 1/2 cup bean sprouts. Bean sprouts add a delightful crunch to the otherwise soft pancake and filling. They provide a contrasting texture that makes the dish more enjoyable to eat. Bean sprouts have a mild, fresh flavor that can lighten up the richness of the filling.
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Add 1/4 cup chopped spring onion greens. Spring onion greens have a nice crispness that provides a delightful contrast to the soft, chewy texture of the ragi pancake. The sulfur compounds in spring onions are known to keep blood pressure under check. Here the sulfur compounds and antioxidant quercetin together help to keep blood sugar levels under control by increasing the production of insulin making it good for Diabetics.
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Add 1 tbsp chilli sauce or garlic sauce.
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Add salt to taste. We added 1/4th tsp salt.
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Mix well.
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Cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
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Heat 1 tsp coconut oil or oil in a broad non stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
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To make batter for ragi vegetable pancakes, in a mixer put the washed and soaked ragi (nachni, red millet).
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Add approx 1/2 cup of water.
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Blend to a smooth paste.
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Transfer into a bowl.
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Add 1/4 cup whole wheat flour (gehun ka atta). Ragi flour, while nutritious, can sometimes lead to a denser and slightly sticky pancake texture. Whole wheat flour helps to lighten the texture of the pancakes, making them softer and easier to handle. This is especially important for stuffed pancakes, where a pliable and workable dough is desired. Whole wheat flour adds a slightly nutty and earthy flavor to the pancakes, which complements the flavor of ragi flour nicely.
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Add salt to taste. We added 1/4th tsp salt.
- Whisk well.
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Add 2 tablespoons water.
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Mix well with a spoon.
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See the consistency of the final batter for ragi pancakes.
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To make batter for ragi vegetable pancakes, in a mixer put the washed and soaked ragi (nachni, red millet).
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Heat a non-stick tava over medium heat. The pan should not be too hot. To ensure good spreadability, make sure your batter has a pourable consistency. You can adjust the thickness with a little more water or buttermilk if needed.
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Pour a ladleful of the batter in a circular direction to form a 150 mm. (6”) diameter circle.
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Brush the top of the pancake with a little coconut oil or oil.
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Cook for 40 seconds on medium heat and flip over.
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Flip the pancakes and cook for another minute or until golden brown on both sides. Your ragi pancakes are done.
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Place a pancake on a clean, dry surface.
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Place 2 tbsp of the stuffing on one side.
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Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed pancakes.
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Serve nachni vegetable chilla immediately.
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Heat a non-stick tava over medium heat. The pan should not be too hot. To ensure good spreadability, make sure your batter has a pourable consistency. You can adjust the thickness with a little more water or buttermilk if needed.
-
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Take 3/4th cup ragi (nachni / red millet) in a deep glass bowl. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer!
--1-203066.webp)
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Add 1/4 cup whole wheat flour (gehun ka atta). Ragi flour, while nutritious, can sometimes lead to a denser and slightly sticky pancake texture. Whole wheat flour helps to lighten the texture of the pancakes, making them softer and easier to handle. This is especially important for stuffed pancakes, where a pliable and workable dough is desired. Whole wheat flour adds a slightly nutty and earthy flavor to the pancakes, which complements the flavor of ragi flour nicely.
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Add 1/2 cup bean sprouts. Bean sprouts add a delightful crunch to the otherwise soft pancake and filling. They provide a contrasting texture that makes the dish more enjoyable to eat. Bean sprouts have a mild, fresh flavor that can lighten up the richness of the filling.
-
Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the savory ragi batter and stuffing. This can create a pleasant flavor contrast and balance the other savory ingredients. Carrots are a good source of beta-carotene (vitamin A), which is important for vision and immunity.
-
Take 3/4th cup ragi (nachni / red millet) in a deep glass bowl. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer!
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per stuffed pancake
| Energy | 65 cal |
| Protein | 1.6 g |
| Carbohydrates | 11.8 g |
| Fiber | 2.1 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 42.5 mg |
Click here to view Calories for Stuffed Ragi Pancakes
The Nutrient info is complete
n_katira
June 14, 2021, 7:32 p.m.
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.
Vicky
Nov. 28, 2020, 10:34 a.m.
Can you use ragi flour ?instead of grinding Vicky
Tarla Dalal
Nov. 28, 2020, 10:34 a.m.
Hi, yes you can try the recipe with ragi flour..
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