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