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stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake |


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Stuffed Ragi Pancakes

stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with 35 amazing images.

The stuffed ragi pancake is a very exciting way to consume this wonderful ingredient because it combines nutritional benefits with fabulous taste! The ragi and whole wheat flour pancakes are stuffed with a fibre-rich mixed veg filling, which not only adds to the taste but also helps to control cholesterol.

Ragi is a very respectable grain because of its undisputed goodness and high nutrition content! No wonder it is used in almost all regions of India, in forms ranging from pancakes (stuffed ragi pancakes) to porridge.

The stuffed ragi pancakes are devoid of maida and also cooked in minimal oil to make them heart-friendly. You will also thoroughly enjoy the Oriental twist in this dish, brought about by the use of ingredients like bean sprouts, spring onions and chilli sauce!

Main ingredients for stuffed ragi pancakes.

1. 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!
2. 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.

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.

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Stuffed Ragi Pancakes recipe - How to make Stuffed Ragi Pancakes

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     8Makes 8 stuffed pancakes
Show me for 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

Other Ingredients
1 tsp oil for greasing and cooking
Method

For the ragi pancakes
    For the ragi pancakes
  1. To make ragi pancakes, soak the ragi in enough water in a deep bowl for overnight.
  2. Wash, drain and blend in a mixer to a smooth paste using a approx. ½ cup of water.
  3. Transfer into a bowl, add the whole wheat flour and salt and mix well.
  4. 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.
  5. Cook using ¼ tsp of oil till brown spots appear on both the sides.
  6. Repeat step 4 and 5 to make 7 more pancakes. Keep aside.

For the vegetable stuffing
    For the vegetable stuffing
  1. 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.
  2. 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
    How to proceed
  1. 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.
  2. Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed ragi pancakes.
  3. Serve the stuffed ragi pancakes immediately.

Stuffed Ragi Pancakes recipe with step by step photos

like stuffed ragi pancakes
  1. 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.

what is stuffed ragi pancakes made of ?
  1. what is stuffed ragi pancakes made of ? See below image of list of ingredients for stuffed ragi pancakes.

washing and soaking whole nachni
  1. 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!
  2. Add enough water to cover and wash the ragi with your hands. 
  3. Cover and soak overnight.
  4. After soaking.
  5. Drain.
  6. Washed and soaked whole ragi (whole nachni, whole red millet).

stuffing for ragi vegetable pancakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sauté on a medium flame for 1 minute.
  6. 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. 
  7. 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.
  8. 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.
  9. 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.
  10. Add 1 tbsp chilli sauce or garlic sauce.
  11. Add salt to taste. We added 1/4th tsp salt.
  12. Mix well.
  13. Cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

batter for ragi vegetable pancakes
  1. To make batter for  ragi vegetable pancakes, in a mixer put the washed and soaked ragi (nachni, red millet).
  2. Add approx 1/2 cup of water.
  3. Blend to a smooth paste.
  4. Transfer into a bowl.
  5. 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.
  6. Add salt to taste. We added 1/4th tsp salt.
  7. Whisk well.
  8. Add 2 tablespoons water.
  9. Mix well with a spoon.
  10. See the consistency of the final batter for ragi pancakes.

making ragi vegetable pancakes
  1. 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.    
  2. Pour a ladleful of the batter in a circular direction to form a 150 mm. (6”) diameter circle.
  3. Brush the top of the pancake with a little coconut oil or oil.
  4. Cook for 40 seconds on medium heat and flip over. 
  5. Flip the pancakes and cook for another minute  or until golden brown on both sides. Your ragi pancakes are done.
  6. Place a pancake on a clean, dry surface.
  7. Place 2 tbsp of the stuffing on one side.
  8. Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed pancakes.
  9. Serve nachni vegetable chilla immediately.

pro tips for ragi vegetable pancakes
  1. 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!
  2. 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.
  3. 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.
  4. 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. 
Accompaniments

Date Apple Shake 
Pineapple Sweet Lime Drink 

Nutrient values (Abbrv) per stuffed pancake
Energy65 cal
Protein1.6 g
Carbohydrates11.8 g
Fiber2.1 g
Fat1.5 g
Cholesterol0 mg
Sodium42.5 mg

RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook
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Reviews

Stuffed Ragi Pancakes
5
 on 05 Nov 19 04:04 AM


Can you use ragi flour ?instead of grinding Vicky
Reply
| Hide Replies
Tarla Dalal    Hi, yes you can try the recipe with ragi flour..
Reply
05 Nov 19 01:51 PM
Stuffed Ragi Pancakes
5
n_katira
 on 19 Jan 16 03:54 PM


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.
Reply