Finger Millet has been an ingredient that I have not been familiar with, growing up.  It has not been a part of my childhood, and in my opinion, the first time I ever saw it was when my older daughter was born. My mother in law and my mother always said that Finger Millet Porridge constitutes  a very healthy first food for little babies. I do remember making porridge and feeding the little one and then as she graduated to rice cereals, and rice , I forgot all about it. My mother in law who lives in Srirangam, always has access to health foods, and believes in reconstituting food from scratch. Although, the processed food boom has caught on there too, she prefers to still mill grind her own rice, pulses etc. I had always wanted to use Finger Millet in my cooking and when Priya offered it as an ingredient for the Shhh Cooking Challenge, I used the oportunity to make pancakes with Sprouted Ragi Flour.

Finger Millet, also known as Ragi, is cultivated in drier parts of the world – mainly in Asia and Africa. Ragi has a distinct taste and is widely used in Southern Indian and Ethiopian dishes. Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Fnger Millet. Ragi is considered one of the most nutritious cereals.

This pancake is extremely versatile as you can make it with rava and wheat flour, rice flour and wheat flour, brown rice flour and rava along with the proportion of sprouted ragi flour. Regular ragi flour would work as well too.

INGREDIENTS:

1/3 Cup Sprouted Ragi Flour.

1/4 Cup Rice Flour.

1/4 Cup Wheat Flour.

1/2 Cup Jaggery.

1/2 Cup Milk.

1 Tsp Sugar.

1 Ripe Banana.

1 Tsp Cardamom Powder.

PREPARATION:

• Warm the milk and dissolve the jaggery and sugar in it. Keep aside.
• Mash the ripe banana and set aside.
• Mix all the dry flours, add the cardamom, and mix it well.
• Slowly add the dry flours to the milk jaggery mixture.
• Add the mashed banana.
• Adjust the batter consistency untiil its resembles a thick batter not too runny.
• Set aside for at least ten minutes as the bananas, work the batter in aerating it.
• Pour in to thick pancakes on a heated tava, add ghee/butter and cook on both sides.
• Serve with warm maple syrup, honey, jam  or fruit compote.