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Recipes: Bajra Payasam and Ragi Pancake

By Executive Chef ISHIKA KONAR
Last updated on: January 18, 2021 12:56 IST
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Executive Chef Ishika Konar of the Atmantan Wellness Centre, Pune, shares two uncommon but delicious recipes that are healthy to boot.

Sweet Ragi Pancake Stuffed with Coconut

Ingredients

Servings: 5 

  • 100 gm ragi or finger millet flour
  • 150 ml coconut milk
  • 30 gm palm jaggery, powdered
  • 3 gm cinnamon powder
  • 2 gm baking powder
  • 3 gm pistachio flakes
  • 100 gm fresh coconut, grated
  • A little oil for frying
  • 15 ml jaggery syrup, optional
  • 15 ml honey, optional 

Method

  • In a bowl mix the ragi flour with the baking powder.
  • Then add the cinnamon powder, palm jaggery and coconut milk.
    Mix well to form a smooth batter.
  • Heat a non-stick pan and grease with a little oil.
    Pour a spoonful of the batter in.
    Spread lightly with a spoon to make into a pancake.
    Once the pancake is cooked on one side, flip and cook on the other side.
    Fry a little more and then serve onto a plate.
  • Stuff the pancake with a spoonful of grated coconut and fold it into a triangle.
  • You may top it with jaggery syrup or honey.
    Garnish with 3 to 4 pistachio flakes and serve warm.

Bajra or Pearl Millet Payasam

Serves: 5

Ingredients

  • 50 gm whole bajra or pearl millet
  • 500 ml coconut milk
  • 150 gm palm jaggery
  • 5 gm cardamom powder
  • 2 bay leaves
  • 10 gm dried prunes
  • 30 gm goji berry
  • 500 ml water (for the millet)
  • 100 ml water (for the jaggery)

Method

  • Wash the pearl millets well.
    Parboil the millets in the 500 ml water in a saucepan.
    Once partly boiled, drain the excess water. 
    Add the bay leaves and coconut milk.
    Cook the millets till they swell up.
  • Heat, in a separate pot/saucepan, the palm jaggery with the 100 ml water on low heat for 5 or 10 minutes till it becomes a syrup. 
  • Add the jaggery syrup to the millets and cook for 5 minutes more.
  • Now add the cardamom powder and blend. 
  • Serve the payasam warm, with dried prunes and soaked goji berries sprinkled on top.
      

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Executive Chef ISHIKA KONAR
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