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Brimming with the goodness of ragi (nachni), these vegetable-stuffed pancakes are a great substitute for calorie-laden snacks.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 6 pancakes. For the pancakes
 ¾ cup whole ragi / nachni (red millet)
 ¼ cup rice flour (chawal ka atta)
 Salt to taste

For the vegetable stuffing
 ¼ cup sliced spring onion whites
 ¼ cup chopped spring onion greens
 ½ cup shredded cabbage
 ½ cup bean sprouts
 ½ cup grated carrots
 ½ teaspoon sugar
 1 teaspoon finely chopped garlic
 ½ teaspoon dry red chilli flakes
 2 teaspoons chopped coriander
 1 teaspoon oil
 Salt to taste

Other ingredients
 1 teaspoon oil for cooking

For the pancakes

1. Soak the ragi in water overnight.

2. Wash, drain and grind to a smooth paste using a little water.

3. Add the rice flour and salt and mix well. Keep aside.

4. For the vegetable stuffing

5. Heat the oil in a pan, add the garlic, dry red chilli flakes and spring onion whites, and fry for 3 to 4 minutes.

6. Add the cabbage, bean sprouts, carrots, spring onion greens, sugar and salt. Mix well and keep aside to cool.

How to proceed

1. Heat a non-stick tava (griddle) and grease it with a little oil.

2. Spread an even layer of the batter to make a 125 mm. (5″) pancake.

3. Cook on both sides till golden brown, using a little oil.

4. Spread the stuffing on one side of the pancake.

5. Fold to make a semi-circle.

6. Repeat with the rest of the batter and stuffing to make 5 more pancakes. Serve hot.




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