2 cups ragi flour
1 tsp cumin seeds
1/2 cup curd
1 tbsp grated ginger
2 green chilies, chopped
Salt to taste
For garnish: 1 cup chopped tomatoes
1 cup spring onion and capsicum
1. Combine all the ingredients except veggies for garnish, in a bowl.
2. Use water to make a dropping consistency of batter.
3. Make pan cakes of the batter and add the toppings on a non-stick pan.
4. Serve hot with chutney of your choice.