Quinoa and Ragi Pancakes with Beet Cheese Sauce
by Tarla Dalal
Keep aside some time to prepare this, but worry not, you will be amazed by the results and will look forward to preparing it again! Delicious pancakes made of quinoa and ragi flours are stuffed with a unique filling of mushrooms and water chestnuts, and topped with a pleasantly-coloured, gooey-textured beet cheese sauce.
The Quinoa and Ragi Pancakes with Mushroom and Water Chestnut Filling and Beet Sauce looks awesome and tastes outta-this-world! Serve it immediately on preparation.
Quinoa and Ragi Pancakes with Beet Cheese Sauce recipe - How to make Quinoa and Ragi Pancakes with Beet Cheese Sauce
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Beet Cheese Sauce
3/4 cup boiled , peeled and chopped beetroot
1/4 cup crumbled feta cheese
For The Quinoa and Ragi Pancakes
1/2 cup quinoa flour
1/2 cup ragi (nachni / red millet) flour
2 tbsp beet cheese sauce , recipe above
salt to taste
For The Mushroom and Water Chestnut Filling
1 cup sliced mushrooms (khumbh) )
1 1/2 cups sliced fresh water chestnuts
1 tbsp butter
1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
salt and to taste
1 tsp cornflour
Other Ingredients
oil for greasing and cooking
For the beet cheese sauce
- For the beet cheese sauce
- Combine the beetroot, feta cheese and ¼ cup of water in a mixer and blend till smooth. Keep aside.
For the quinoa and ragi pancakes
- For the quinoa and ragi pancakes
- Combine all the ingredients along with 1½ cups of water in a deep bowl and mix well. Keep aside.
For the mushroom and water chestnut filling
- For the mushroom and water chestnut filling
- Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the water chestnut, mushrooms, salt and pepper and sauté on a medium flame for 2 minutes.
- Add the cornflour,mix well and cook on a medium flame for 1 minute. Keep aside.
How to proceed
- How to proceed
- Heat a non-stick tava (griddle) , grease it with oil, pour a ladleful of the batter and spread it in a circular motion to make a 250 mm. (6”) diameter circle.
- Smear a little oil over it and along the edges and cook on a medium flame for 1 minute.
- Turnover and cook on a medium flame for 1 minute. Spread approx. 2 tbsp of the stuffing at one end of the pancake and fold it over to make a semi-circle.
- Repeat steps 1 to 3 to make 11 more stuffed pancakes.
- Put approx. 2 tsp of the prepared beet cheese sauce evenly over each stuffed pancake.
- Serve immediately.
| Energy | 207 cal |
| Protein | 4.9 g |
| Carbohydrates | 26.2 g |
| Fiber | 2.2 g |
| Fat | 7.8 g |
| Cholesterol | 5 mg |
| Vitamin A | 117.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 5.4 mg |
| Folic Acid | 7.1 mcg |
| Calcium | 60.6 mg |
| Iron | 1.8 mg |
| Magnesium | 48.3 mg |
| Phosphorus | 104.9 mg |
| Sodium | 24.3 mg |
| Potassium | 109.4 mg |
| Zinc | 0.5 mg |
the name makes it sounds really a complicated recipe but believe me your family will love this concotion. the colour ,the texture ,the flavour was absolutely fabulous.