Finger millet pancakes
Makes six portions: 1 cup of finger millet flour, 1 medium
red onion, finely diced, 1 tablespoon olive oil, 2 tablespoons of peanuts (or
peanut butter), 1 teaspoon of salt (for taste), 1 teaspoon pepper, 1/4 cup of
water. Optional: 1 teaspoon of curry powder.
In a frying pan, heat the olive oil and fry diced onions till
light brown. Add pepper and curry powder and fry for a minute. Add 1 cup of
finger millet flour, salt, peanuts and fried onions to a dry bowl, and mix
well. Add the water and knead the dough. One can make them either to the
consistency of pancake batter or bread batter. Heat a skillet. Spread the
batter in skillet and cook till brown.
Special qualities
- gluten-free;
- high in calcium and iron;
- can be stored for up to two years without harmful pesticides, acting as a food reserve during the lean season;
- excellent malting qualities, increasing its use in food processing.
Nutrient
Content of Finger Millet and Barnyard Millet with comparison to Rice and
Wheat
|
|||||
Crop
/ Nutrient
|
Protein(g)
|
Fiber(g)
|
Minerals(g)
|
Iron(mg)
|
Calcium(mg)
|
Finger
millet
|
7.3
|
3.6
|
2.7
|
3.9
|
344
|
Barnyard
millet
|
11.2
|
10.1
|
4.4
|
15.2
|
11
|