Simple pancakes, that is highly nutitious and makes a healthy breakfast.
In this industrious world, following a perfect diet has become a big challenge with us running behind our carrier. Even most of us, have no time to think what our earlier generations might have consumed as a part of their healthy diet to keep them strong. Thus, we have moved to fast food, or that daily boring routine with being no interest in cooking.
Millets, on the other hand are highly nutritious, thus making a perfect healthy breakfast. This millet pancake is yet, so simple like your daily boring cooking routine. But, delicious and healthy than the fast food. This highly nutritious pancakes have multiple health benefits as we combine two of the millets here.
Benefits of Barnyard millets
• rich in anti-oxidants
• Fiber content is six times that of a wheat
• High in immunity power
• Rich in calcium and phosphorous
Thereby, lowering the risk of obesity, blood pressure, diabetics and infections, maintaining your heart health and bone health and keeping away from some cancers.
Benefits of using Raggi
• Rich in protein and amino acids
Thereby, maintaining healthy brain development in babies.
This recipe of millet pancakes are designed to like even by fussy toddlers. Pair it with your favorite coconut chutney for a regular dosa vibes or honey for an American pancake look! Bonus point is they are gluten free and vegan too if not using honey! Hey, why so waiting? Give a healthy start to your day by jumping to the recipe.
Happy making!
INGREDIENTS
Barnyard Millet-1 cup
Raggi-1 cup
Urad dal-½ cup
Jaggery-2 cups or adjust according to your taste
Cardamon powder-½ tsp
Oil- little
For Garnishing
Slivered Almond
Slivered Raisins
Slivered cashews
For the Batter
• Take required amount of raggi and barnyard millets and urad dal in a separate bowl. Wash them thoroughly and carefully.
• Soak them in required amount of water (until the millets completely sunk in it) for 2 hours.
• Grind them all, one at a time, by adding little water.
• Mix them all together. In this stage, you can add the jaggery as I did or else you can add them later too.
• If adding before making the pancakes, melt the jaggery with ¼ cup of water and add it to the batter by filtering it.
For the pancakes
• Heat the tawa at high flame, when the tawa is ready to make, spread little oil.
• Take a spoonful of batter and make small pancakes and lower the flame.
• If adding jaggery shreds, add at this stage.
• Garnish with dry fruits mentioned in the garnishing section.
• Gently flip the side, when one side is cooked.
Serving options
• Coconut chutney
• Honey if you have a sweet tooth.
*Tips:
• Add water little by little while grinding, remember we need to add that jaggery syrup too. Too much water may make the batter runny, making the pancakes hard to flip.
• Carefully wash the grains, as they are too small
• Gently flipping of the pancakes is necessary as the jaggery in them has the property to stick it to the tawa or leave for it to cook the top.
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