Ragi is very rich in protien and also a natural coolent. There are different ways of making this. My mother who learnt it from my paternal grandmother makes this one with only Raagi.
I prefer the crispier one that my maternal grandmother makes.
1 cup Raagi,
½ cup parboiled rice.
1tsp.pepper / 2 green chillies
1tsp Jeera powder
Asfeotida a pinch
1 tbs scraped coconut.
Add finely chopped curry and coriander leaves, and onions if you are adding them
Heat a skillet, pour a drop of oil and spread the oil, when the oil smokes, pour a scoop of batter, flatten it as thin as you can. Cover and let it cook, then turn it over and till the over side roast. Take it out serve it hot with chutney and butter.
My gran is used to serve with a dish called sasive.