Looking for some healthy breakfast recipe? meet Ragi, power packed grain rich in Calcium, Iron & many more minerals. Ragi is Finger millet in English, a widely used grain in some parts of southern India & Africa. Typically Ragi is consumed in the form of dishes made out of it’s flour, occasionally, there are dishes made out of milk extracted from whole grain. High nutrition Finger millet has also earned a very popular place as baby food in India.
Here is a recipe that makes use of goodness of Ragi and buttermilk to make tasty and wholesome crepes.
Ragi Flour – 2 cups
Semolina – 2 table spoons
Buttermilk – 2 cups
Onion – 1 medium chopped
Cilantro – 1/2 cup chopped
Green Chili – 2
Cumin seeds – 1 table spoon
Salt to taste
Mix all dry ingredients together and add buttermilk slowly while stirring the mixture.As the paste starts forming, add water to bring it to thin consistency, the batter for crepe should be of really thin consistency. Once the batter is mixed well, you can set it aside for an hour for better results. If you are in a hurry, just add a pinch of baking soda and mix well. Semolina in the batter gives crispiness to crepe, adding baking soda enhances that.
Now, heat the griddle for a few mins and slowly pour the batter in small portions as thinly as possible, a well set batter will immediately start forming bubbles. Do not run the spatula on top of the batter, just pour and let it form free shape, spray a little bit of oil on top if you like.
Let the crepe cook on one side for a min or two, flip and cook the other side also for another min. It may take a crepe or two to get a hang of pouring the batter thin enough and be able to flip it. The crispier you bake the crepe the better it tastes.
Ragi buttermilk crepe is ready, enjoy with ketchup or podi or chutney.