Ragi Pancakes with Sausage Filling and Yoghurt Dip

Ragi Pancakes with Sausage Filling and Yoghurt Dip

Ingredients

  • For the Filling

    1/4 cup onions, chopped
    2 Tbsp oil
    4 sausages, chopped into roundels
    1/2 cup baby corns, chopped into roundels
    1/2 cup beans, chopped
    1/2 cup button mushrooms, sliced
    1/2 cup red bell peppers, chopped
    1 Tbsp oregano
    Salt and black pepper to taste
    A handful of fresh basil, chopped

    For the pancakes

    1 cup milk
    1 egg
    3 Tbsp melted butter
    1 cup ragi flour
    2 tsp baking powder
    1/2 tsp salt

    For the Yoghurt Dip

    1 cup hung yoghurt
    3-4 garlic cloves
    A pinch of salt
    Crushed black pepper to taste

Method

For the Filling

1. Heat oil in a large pan. Add the onions and saute for 2 minutes on a low flame.

2. Add the sausages and baby corns and let it cook for 3-4 minutes or until slightly browned.

3. Add the beans and cook for 2-3 minutes. 

4. Add the mushrooms, and turn up the heat. Saute for 2 minutes until the water from the mushrooms dry up.

5. Tip in the red bell peppers, oregano, chopped basil and seasonings and saute for a minute before turning off the heat. Keep aside.

For the pancakes

1. In a mixing bowl, whisk the egg until light and fluffy. Pour in the milk and melted butter and continue whisking for about 2 minutes. Do not over mix.

2. Heat a large non-stick pan and wipe the surface with a kitchen towel dipped in a little oil. Reduce the flame to low.

3. Take a spoonful of the batter and pour it onto the centre of the pan. Using the back of the spoon, spread out the batter in a circular motion to shape the pancake. Do not spread it out too thin.

4. Let it cook for 1-2 minutes or until you see some bubbles on the surface. Using a thin spatula, carefully flip the pancake and cook the other side for 1-2 minutes. Transfer to a dish and keep warm.

For the Yoghurt Dip

1. Place the hung yoghurt in a grinder, add in the garlic cloves, salt and crushed black pepper, and blend for 30 seconds until creamy and well combined.

To Assemble

Place a pancake on a serving plate and top up the centre with the sausage filling. Drizzle some yoghurt dip and fold the pancake. Drizzle some more yoghurt on top, garnish with a few fresh basil sprigs and serve immediately.

 
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