Why Ragi (Finger Millet)?
Ragi (finger millet) is an ancient whole grain prized for its nutritional value. Like other millets, it’s rich in protein, fiber, and antioxidants, yet naturally gluten-free. Finger millet stands out for its exceptionally high calcium content – higher than any other common cereal – making it a boon for bone and muscle health. Its low glycemic index and abundant fiber also help support steady blood sugar levels. With an earthy, nutty flavor and hearty texture, ragi is a versatile base for both sweet and savory Indian dishes. It’s long been used in South India for porridge, rotis and dosas, and now makes a deliciously nutritious pancake too.
Sweet Ragi Pancakes (Banana & Jaggery)
These sweet ragi pancakes combine mashed banana and jaggery for natural sweetness and moisture. The result is a fluffy, caramel-scented pancake with a hint of nutty whole-grain flavor. They make an indulgently healthy breakfast or snack, especially paired with fresh berries, yogurt, or a drizzle of honey.
Ingredients (Sweet Version)
1 cup ragi flour (finger millet flour)
½ cup whole wheat flour (or oat flour for a gluten-free option)
2 tablespoons jaggery powder (or brown sugar)
2 ripe bananas, mashed
½ teaspoon baking powder
Pinch of salt
1 teaspoon ground cardamom (optional, for warm flavor)
¾–1 cup milk (dairy or plant-based, as needed for batter consistency)
1 teaspoon oil or melted butter (to add to batter)
Additional oil or butter for cooking
Instructions (Sweet Version)
1. Mix wet ingredients: In a bowl, mash the bananas thoroughly. Stir in the jaggery powder until well combined. Pour in the milk and add the oil, whisking until smooth. (Warming the milk slightly can help dissolve the jaggery.)
2. Combine dry ingredients: In a separate bowl, whisk together the ragi flour, whole wheat flour, baking powder, salt, and cardamom. Gradually add the dry mix to the banana-milk mixture, stirring continuously. Mix until you have a thick, pourable batter. If it seems too stiff, add a splash more milk to adjust.
3. Rest the batter: Let the batter rest for 5–10 minutes. Ragi absorbs liquid, so resting helps hydrate the flour and makes the pancakes fluffier.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for another 1–2 minutes, until golden brown. Repeat with the remaining batter, adding a little oil to the pan as needed.
5. Keep warm: Stack the cooked pancakes on a plate and keep them warm (cover loosely with foil) while you cook the rest.
These sweet ragi pancakes are naturally eggless and use the banana as a binder. You can top them with yogurt, fresh fruit, maple syrup or a smear of peanut or almond butter for extra flavor and protein.
Savory Ragi Pancakes (Veggie & Spice)
Enjoy a savory twist on pancakes by mixing ragi flour with spices and vegetables. This batter is flavored with turmeric, cumin, and ginger, and studded with veggies like carrots and onions for extra color and nutrients. These hearty pancakes are satisfying on their own, or serve them with chutney or yogurt for a wholesome meal.
Ingredients (Savory Version)
1 cup ragi flour
¼ cup semolina (sooji) or rice flour (for a slightly crisp texture)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon turmeric powder
¼ teaspoon red chili powder (optional, for heat)
1 tablespoon ginger-garlic paste (or finely grated ginger and minced garlic)
3/4 cup plain yogurt (curd) (dairy or plant-based; thinned with water if needed)
Water as needed (about ½ cup) to make a thick batter
¼ cup finely chopped onion
¼ cup grated carrot
¼ cup chopped spinach or other greens
2 tablespoons chopped fresh cilantro (optional)
Oil or ghee for cooking
Instructions (Savory Version)
1. Prepare the batter: In a bowl, whisk together the ragi flour, semolina, salt, cumin, turmeric, and chili powder. Stir in the ginger-garlic paste. Add the yogurt and about ½ cup of water, mixing until a thick, smooth batter forms. Add a bit more water if necessary to achieve a pourable consistency (similar to pancake batter).
2. Add vegetables: Fold the chopped onion, grated carrot, spinach, and cilantro into the batter. Stir well to distribute the vegetables evenly. (For extra tenderness, you can let the batter rest 5–10 minutes to soften the veggies.)
3. Cook the pancakes: Heat a lightly oiled skillet over medium heat. Pour a ladleful of batter onto the skillet and gently spread into a small circle (about 4–5 inches across). Cover with a lid and cook for 2–3 minutes, or until the edges start to brown and the top is mostly set. Drizzle a little oil or ghee around the edges. Flip the pancake and cook the other side for another 2 minutes, until golden and cooked through.
4. Repeat: Continue with the remaining batter, adding more oil between pancakes as needed. Serve each pancake hot off the skillet.
These savory ragi pancakes have a light crisp edge and soft interior. They can be made vegetarian and dairy-free by using plant-based yogurt.
Optional Add-ins & Swaps
Eggless: Both versions above are naturally egg-free. The mashed banana (in the sweet pancakes) and yogurt (in the savory pancakes) help bind the batter. You can also stir in 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons water (let sit 5 min) as an “egg” substitute if you like.
Vegan: Make it fully vegan by using plant-based milk (almond, soy, oat) and replacing butter/ghee with coconut oil or vegetable oil. For the sweet pancakes, maple syrup or extra mashed banana can sweeten in place of honey or dairy honey. For the savory version, use a dairy-free yogurt or thin the batter with water instead of yogurt.
Flour alternatives: Feel free to substitute some or all of the whole wheat flour with almond flour, oat flour, or extra ragi flour (though 100% ragi can be dense, so a mix is usually best). You can also use buckwheat or millet flours in place of wheat for a gluten-free mix.
Extra add-ins: Customize your batter by stirring in extras. In the sweet batter, try adding chopped nuts (almonds, walnuts), seeds (sunflower, chia) or dried fruits (raisins, chopped dates). In the savory batter, add finely diced bell pepper, peas, grated zucchini, or chopped scallions. A sprinkle of sesame seeds or nigella seeds on top while cooking can add texture and flavor.
Serving Suggestions
Sweet pancakes: These taste great with a drizzle of honey or maple syrup, or a dollop of yogurt or nut butter. Top them with fresh fruits like berries or banana slices for a beautiful breakfast stack. A spoonful of jam or fruit compote is also delicious.
Savory pancakes: Serve hot with Indian-style condiments. Coconut-cilantro chutney or spicy tomato chutney make perfect accompaniments. Plain yogurt (or raita) and pickles (achar) also complement the nutty pancakes nicely. A squeeze of fresh lemon juice over the savory pancakes brightens the flavors.
Whether you choose the sweet banana version or the spiced vegetable version, these Ragi Pancakes are a warm, wholesome way to start the day. Packed with whole-grain goodness and flavor, they’re sure to become a favorite healthy breakfast or snack in your home. Enjoy!
Sources: Ragi (finger millet) nutrition facts and health benefits are supported by nutrition research. For example, finger millet has an exceptionally high calcium content and millets are rich in fiber, protein, and antioxidants. These qualities make ragi a nutritious choice for gluten-free diets and blood sugar management. Techniques for vegan substitutions are adapted from expert recipes.
The Pinch of Masala 