Quinoa and Ragi Pancakes with Beet Cheese Sauce

by Tarla Dalal

Quinoa and Ragi Pancakes with Beet Cheese Sauce

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Keep aside some time to prepare this, but worry not, you will be amazed by the results and will look forward to preparing it again! Delicious pancakes made of quinoa and ragi flours are stuffed with a unique filling of mushrooms and water chestnuts, and topped with a pleasantly-coloured, gooey-textured beet cheese sauce.

The Quinoa and Ragi Pancakes with Mushroom and Water Chestnut Filling and Beet Sauce looks awesome and tastes outta-this-world! Serve it immediately on preparation.

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Quinoa and Ragi Pancakes with Beet Cheese Sauce recipe - How to make Quinoa and Ragi Pancakes with Beet Cheese Sauce

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 6Makes 6 servings (6 serving )
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Ingredients

For The Beet Cheese Sauce
3/4 cup boiled , peeled and chopped beetroot
1/4 cup crumbled feta cheese

For The Quinoa and Ragi Pancakes
1/2 cup quinoa flour
1/2 cup ragi (nachni / red millet) flour
2 tbsp beet cheese sauce , recipe above
salt to taste

For The Mushroom and Water Chestnut Filling
1 cup sliced mushrooms (khumbh) )
1 1/2 cups sliced fresh water chestnuts
1 tbsp butter
1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
salt and to taste
1 tsp cornflour

Other Ingredients
oil for greasing and cooking

Method

For the beet cheese sauce

Combine the beetroot, feta cheese and ¼ cup of water in a mixer and blend till smooth. Keep aside.

For the quinoa and ragi pancakes

Combine all the ingredients along with 1½ cups of water in a deep bowl and mix well. Keep aside.

For the mushroom and water chestnut filling

Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
Add the water chestnut, mushrooms, salt and pepper and sauté on a medium flame for 2 minutes.
Add the cornflour,mix well and cook on a medium flame for 1 minute. Keep aside.

How to proceed

Heat a non-stick tava (griddle) , grease it with oil, pour a ladleful of the batter and spread it in a circular motion to make a 250 mm. (6”) diameter circle.
Smear a little oil over it and along the edges and cook on a medium flame for 1 minute.
Turnover and cook on a medium flame for 1 minute. Spread approx. 2 tbsp of the stuffing at one end of the pancake and fold it over to make a semi-circle.
Repeat steps 1 to 3 to make 11 more stuffed pancakes.
Put approx. 2 tsp of the prepared beet cheese sauce evenly over each stuffed pancake.
Serve immediately.