Ragi and veggie crepes
Ingredients:
- 1/2 cup ragi flour (finger millet flour)
- 1/4 cup rice flour (optional, for a crispier texture)
- 1/4 cup chopped onion
- 1/2 cup grated carrot
- 1/4 cup chopped coriander (dhaniya) leaves
- 1 tablespoon curd (yogurt)
- 1 teaspoon grated ginger
- 1 green chili, finely chopped (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin seeds
- Salt to taste
- Oil for cooking
Instructions:
- Prepare the batter: In a mixing bowl, combine the ragi flour, rice flour (if using), chopped onion, grated carrot, coriander leaves, curd, ginger, green chili, turmeric powder, cumin seeds, and salt.
- Add water gradually: Slowly add water and mix until you get a smooth batter that is not too thick or thin (similar to pancake batter). Let the batter rest for 10-15 minutes.
- Heat a pan: Heat a non-stick pan or griddle over medium heat.
- Cook the chillas: Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Drizzle a little oil around the edges.
- Flip and cook: When the edges start to brown and the top surface looks cooked, carefully flip the chilla and cook on the other side until golden brown.
- Serve: Repeat with the remaining batter. Serve the ragi, onion, curd, carrot, and dhaniya chillas hot with yogurt, chutney, or your favorite dipping sauce.
Tips:
- You can adjust the spices and herbs to suit your taste.
- For a variation, add some chopped bell peppers or grated zucchini to the batter.
- To make it vegan, substitute the yogurt with a plant-based alternative.
- For extra flavor, you can temper the batter with mustard seeds and curry leaves before cooking.
Enjoy your healthy and flavorful ragi chillas!
