Rice and Finger Millet flour pancake: Side A: I haven't flipped it yet.
Rice and Finger Millet flour pancake: Side B: Flipped over
This was meant to be a Galette post. Unfortunately you need to keep the batter in the refrigerator for at least a couple of hours, if not overnight, and I capitulated in the face of hunger. I needed something fast.
I’ve had pancakes on my mind, but not the standard refined flour pancakes. A swift reconnaissance of the pantry revealed rice flour, which had yielded a bucket of sticky disaster last time. But was that going to deter me from giving it another shot? Of course not. There comes a time in your life when you learn to face your fears.
This time I mixed finger millet (ragi/nachni in North India) flour hoping that it will be a better binder. Some people use semolina with rice flour. I also made the batter thinner, the consistency of beaten egg, and poured it out in a circle starting from the centre and going out drawing concentric circles in the air.
You can fry it in as much oil as you want but it’s best not to put more than a few drizzly drops. In fact I stole a tip I encountered while researching Galette recipes. Rub some butter on the skillet and wipe it off with a tissue paper. (I think the tip comes from David Lebovitz)
1 cup brown rice flour
1/3 cup finger millet flour
1 tbsp wheat bran
Salt to taste
2 green chilles finely chopped
a pinch of red chilly powder
a large pinch of shawarma masala (that was pure genius, I think 
)
Mix it all together in a bowl and add water to desired consistency and pour onto a very lightly oiled skillet.
It takes a while to cook so put it on low heat and go for a stroll around the house. Check on your other chores and come back. Nudge it slightly with a spatula. You should be able to slide it under the pancake smoothly… if there’s resistance, it needs more time. When ready, flip it over.
You could now pour some oil on the sides if you like. Lift the side of the pancake and let the oil spread underneath. Let it cook in peace…
You can serve it with sauteed chopped mushrooms or lentils (daal).
Yum.
Have you tried making them in an appam pan? Use a cast iron pan if you have one, they’re much better than the teflon coated ones.
Yumz!
Will try putting Shawarma mix next time in mine! I had mine with gunpowder and coconut chutney that was good too.