Bajra Pancake

Cook along · 12 steps

Method

1. 1

   Take 1½ cup millet flour in a mixing bowl.

2. 2

   Add 1 cup finely chopped spinach, salt to taste, ½ tsp turmeric powder, 1 tbsp oil, ½ tsp roasted cumin powder, and 1 tbsp ginger and chilli paste.

3. 3

   Mix everything well. You can use fenugreek or any other vegetable instead of spinach.

   

4. 4

   Add ¾ cup thick buttermilk. If using curd, use sour curd for better taste.

5. 5

   Add water gradually to make a medium consistency batter - not too thin and not too thick.

6. 6

   Add a pinch of baking soda with a little water and mix well.

   

7. 7

   Heat a pan. Pour a ladle of batter - keep it slightly thick, not too thin.

8. 8

   Drizzle oil around the edges. The pancakewill leave the pan when ready to flip.

9. 9

   Flip and cook the other side. Press lightly if desired. Cook until golden on both sides.

   

10. 10

    For variation: Spread batter thick and sprinkle sesame seeds on top before flipping.

11. 11

    Serve hot with green chutney or tomato ketchup.

12. 12

    Place Tulsi leaves and offer to Lord Jagannath.