Hot And Sour Ragi Cakes

Mix butter milk with the ragi flour with 1/4 tea spoon of salt. The consistency should be slightly thinner than the roti batter and thicker than dosa batter. Add the soaked chana dals to it and keep aside.

Grease a plate with 1/4 tea spoon of oil and keep aside. Heat a Kadai with oil and add the mustard seeds. Once they splutter add the onions, green chillies and tomato.

After frying for few seconds add the all other vegetables with salt required for the vegetables and stir for a minute. Now keep the flame to low and add the ragi buttermilk mix to the pan and keep stirring patiently for a while.

In five to ten minutes the stuff thickens and comes rolling without sticking to the pan. Keep stirring further for two more minutes.

Transfer the stuff to the greased plate and spread it with a ladle. Allow it to cool down completely. Make pieces with a knife. Garnish with fresh grated coconut and relish it...