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Preparation Time : 10
Cook Time : 10
Total Time : 20
soaked oats 1 cups
finger millet flour (ragi) 1/2 cups
ripe banana cut into small pieces 1 nos
Milk 1/2 cups
Vanilla Essence 1 tsp
baking powder 1 tsp
Jaggery 1 tbsp
salt 1 tsp
sprig cinnamon imbued honey 1 tbsp
coconut/olive oil 1 tsp
Grind the soaked oats and banana to a fine paste.
Add milk, finger millet flour and mix well to form a consistency that can be poured on a pan.
Add salt, jaggery, baking powder, vanilla essence and set the batter aside for a couple of hours.
Heat a skillet or pan and pour a spoonful of batter. Do not spread the batter too much.
Add a few drops of coconut oil over the poured batter and lower the flame.
Once you see the color changing, carefully flip to the other side and allow to cook.
Drizzle Sprig Cinnamon Imbued Honey and serve with fruits.
NOTES The dark color is due to Ragi/finger millet. You can substitute this with fox tail millet or even all purpose flour. Adjust the quantity of milk and finger millet flour to ensure that the batter is not too runny. You can sugar instead of jaggery. Cut fruits like apple and strawberry can be added to the batter.
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