Ragi, also known as finger millet, is a highly nutritious grain packed with calcium, iron, and essential amino acids. It’s a popular ingredient in many Indian households, often used to make dosas, idlis, and chillas (savory pancakes). In this recipe, we’ll combine the goodness of ragi with the freshness of spinach to create delicious and wholesome Ragi Chilla with Spinach.

Why Choose Ragi?

Ragi offers several health benefits:

• Rich in Calcium: Essential for bone health and growth.
• High in Fiber: Helps in digestion and keeps you full for longer.
• Good Source of Iron: Important for preventing anemia.
• Gluten-Free: Suitable for those with gluten intolerance.

Now, let’s dive into the recipe!

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 1/4 cup rice flour (optional, helps in binding)
• 1 cup finely chopped spinach
• 1 small onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1/2 inch piece of ginger, grated
• A handful of chopped coriander leaves
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil or ghee for cooking

Instructions:

Step 1: Prepare the Batter

1. Mix Ingredients: In a large mixing bowl, combine ragi flour, rice flour (if using), chopped spinach, chopped onion, chopped green chili, grated ginger, chopped coriander leaves, cumin seeds, and salt.
2. Add Water: Gradually add water while stirring continuously to form a smooth batter. The consistency should be like pancake batter, neither too thick nor too runny.
3. Rest the Batter: Let the batter rest for about 10-15 minutes. This allows the flours to absorb the water and the flavors to meld together.

Step 2: Cook the Chilla

1. Heat the Tawa: Heat a non-stick or cast-iron tawa (griddle) over medium heat. Drizzle a little oil or ghee and spread it evenly.
2. Pour and Spread Batter: Pour a ladleful of batter onto the hot tawa and spread it gently in a circular motion to form a thin pancake (chilla).
3. Cook: Cook the chilla on medium heat until the edges start to lift and the bottom turns golden brown and crisp. Drizzle a few drops of oil or ghee around the edges.
4. Flip and Cook: Carefully flip the chilla using a spatula and cook the other side until golden brown and cooked through. Press gently with the spatula to ensure even cooking.
5. Repeat: Repeat the process with the remaining batter to make more chillas. Stack the cooked chillas on a plate and cover with a clean kitchen towel to keep them warm.

Step 3: Serve and Enjoy

1. Serve Hot: Serve Ragi Chilla with Spinach hot with coconut chutney, green chutney, or yogurt on the side.
2. Garnish: Garnish with additional chopped coriander leaves and a sprinkle of chaat masala if desired for extra flavor.

Tips for Perfect Ragi Chilla:

• Consistency of Batter: Adjust the amount of water to achieve the right consistency. The batter should coat the back of a spoon but still be pourable.
• Variations: You can add finely chopped vegetables like grated carrot, bell peppers, or tomatoes to the batter for added nutrition and flavor.
• Cooking Technique: Cook the chilla on medium heat to ensure even cooking without burning. Use a non-stick or well-seasoned cast-iron tawa for best results.
• Healthier Option: Instead of pan-frying, you can also cook the chilla with minimal oil on a non-stick pan or griddle for a lighter version.

Enjoy the Nutritious Twist!

Ragi Chilla with Spinach is not only nutritious but also a delicious way to incorporate millets into your diet. Whether you enjoy it for breakfast, brunch, or even as a light dinner, this dish is sure to please with its wholesome goodness and delightful flavors. Embrace the benefits of ragi and spinach in this easy-to-make recipe and savor a healthy start to your day.