Ragi, also known as finger millet, is a grain especially important in regions of South India. It is primarily used in the form of flour for making various dishes like pancakes, bread, and even sweets! It's packed with calcium, good carbs, and vitamin-D which makes it a superb choice for vegetarians looking to include a good source of protein in their diet.
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Mix the ragi flour, wheat flour, sugar, baking powder, and vanilla essence in a bowl.
Gradually add the milk, stirring continuously to avoid lumps.
Heat a flat pan over medium heat, pour a ladleful of batter, and spread evenly.
Cook on each side till golden brown.
Serve hot with syrup or fruits. For Ragi Bread
Blend the ragi flour and all-purpose flour in a bowl.
Add yeast and salt, mix well.
Add olive oil, gradually add warm water to form a dough.
Cover the dough and let it rest for 1-2 hours until it doubles in size.
Preheat the oven to 400F, bake the dough for 20-25 minutes.
Serve the bread warm with butter or jam.