Savory Ragi Cakes: A Tangy & Flavorful South Indian Breakfast
25 minutes
893 reads
About Savory Ragi Cakes: A Tangy & Flavorful South Indian Breakfast
Awaken your taste buds with these savory Ragi Cakes, a tantalizing twist on a classic South Indian breakfast. Imagine the delightful tang of ragi flour, punctuated by the warmth of chilies and the subtle sweetness of onions.Each bite delivers a satisfying crunch from the chana dal and a burst of flavor that will leave you wanting more. Whether you're seeking a healthy start to your day or a light and delicious snack, this easy recipe is a surefire winner.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 200 gm Ragi Flour
- 30 gm Split Chickpea split chickpeas
- 1/2 tsp Mustard Seeds
- 1/4 tsp Salt
Wet Ingredients
- 2 cup Buttermilk
Vegetables & Aromatics
Garnish
- 1 tbsp Coconut grated
Other
- 1 tsp Oil for greasing and cooking
Instructions
- In a bowl, whisk together the ragi flour, salt, and buttermilk. The batter should be slightly thinner than roti batter but thicker than dosa batter. Add the chana dal to the batter and set aside.
- Lightly grease a plate with oil and set aside. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. This adds a nutty flavor to the dish.
- Add the chopped onions, green chilies, tomatoes, and green beans to the pan. Sauté for a minute until slightly softened.
- Reduce the heat to low. Pour the ragi batter into the pan and stir continuously. This prevents sticking and ensures even cooking.
- Continue stirring for 5-10 minutes, or until the mixture thickens and starts to pull away from the sides of the pan. This indicates the ragi is cooked through.
- Transfer the cooked mixture to the greased plate. Spread evenly with a spatula or the back of a spoon. Let it cool completely.
- Once cooled, cut the ragi cake into desired shapes. Garnish with fresh grated coconut and serve.
Recipe Notes
Good To Know
- For extra crispiness, spread the ragi batter into slightly thinner cakes and cook them on medium-high heat with a drizzle of oil until both sides develop a deep golden crust.
- If you prefer a more tangy flavor, substitute half of the buttermilk with plain yogurt whisked with a splash of lemon juice.
- To make this recipe vegan, replace buttermilk with a mixture of unsweetened plant-based yogurt and water, seasoned lightly with lemon juice.
- These cakes reheat well.
Expert Tips
- For even cooking, ensure your skillet or griddle is preheated to the correct temperature before adding the batter.
- Don't overcrowd the pan. Cook the ragi cakes in batches to allow for even browning and prevent steaming.
- Experiment with different toppings! Try serving these cakes with chutneys, salsas, or even a dollop of fresh yogurt or cream.
Storage Instructions
- Store leftover ragi cakes in an airtight container in the refrigerator.
- Re-crisp them on a hot skillet before serving or pack them in lunchboxes for a wholesome snack.
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Recipe Nutrition
Calories: 5684kcalCarbohydrates: 986gProtein: 372gFat: 44gPolyunsaturated Fat: 13.2gMonounsaturated Fat: 26.4gFiber: 230gSugar: 42g
Subhashni Venkatesh
Articles: 165
5 Comments
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What a delicious recipe! Thanks for posting.
What a great recipe! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This is perfect! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.