Preparation time: soaking time +fermentation time +30 minute
Cooking time: 30 minutes
Yield: 8-10 pancakes with 7” diameter
Ingredients :
1 cup Nachani (Ragi) flour
½ cup Rice (preferably coarse grain)
½ cup Udid Dal (split black gram)
¼ teaspoon fenugreek (methi) seeds (optional)
¼ cup Pohe (flattened rice) (optional)
1 teaspoon Salt
Water as required
Oil as required
Preparation :
Rinse the Rice with water, soak in 1 cup water for 4-6 hours.
Rinse and soak the Udid dal in ½ cup water for 4-6 hours.
Mix nachani flour with sufficient water to make thick batter. Rest for 1-2 hours.
Rinse and soak Pohe in ½ cup water for 1 hour.
Drain the soaking water, collect it.
Grind very finely Rice, Udid Dal and Pohe separately using the soaking water.
Mix ground material with nachani batter, add salt and mix again. The batter is ready. To ferment it, it is to be rested for at least 10-12hours.The volume of the batter will increase noticeably. The batter should not be thin.
Method:
1. Drizzle 1-2 tablespoon oil on top of the ready batter. Gently stir it in.
2. Heat a flat pan or iron griddle on medium low heat. Put few drops of oil, spread evenly on
the surface.
3. Pour a ladleful of batter on the pan in the centre .It shall spread itself in a circle on the
pan. Cover the pan with a lid.
4. Remove the lid after one minute. By this time the pancake would have set. Allow it to
cook for 1 minutes more without the lid. Sprinkle ½ teaspoon water top surface of the
pancake and turn it with the help of spatula .Allow to cook for 1-2 minutes more.
5. Remove the pancake from the pan with the help of spatula.
6. Repeat the process and prepare next pancake.
7. Serve with any chatani or spicy gravy.
