RAGI CHEELA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

Whole ragi seeds  -  1 cup
Rice flour - 1/4 cup
Curd - 2 tbsp
Salt    -  to taste
Cumin seeds      -  1/4 tsp
Chopped green chilly   -   2
Chopped onion    - 1 medium size
Finely chopped carrot - 2 tbsp 

Finely chopped beetroot - 2 tbsp

Finely chopped french beans - 2 tbsp
Coriander leaves leaves  - 1 tbsp
Oil     -    4 tbsp

METHOD
Soak ragi seeds over night rinse from fresh water and blend into the blender.

Make a smooth batter now add rice flour and curd and mix well.
Batter is not so thick add onion,green chilly,cumin seeds ,french beans ,salt and carrot and mix it well.
Heat non stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
Flip when done on one side.

Serve hot with green chutney.