Ragi and Watermelon Pancakes

Innovative and sustainable!

Dr Chef Pavinder Bali

Keeping sustainable cooking practices in mind, I have used the white part of the watermelon skin that most people put in the waste bin. This is mixed with ragi flour, buttermilk, and spices, and cooked on a griddle.

Cooking time 10 min / Preparation time 10 mins / Serves 4



  1. 100gms grated white part of the watermelon
  2. 100 gms of Ragi flour
  3. 50 gm buttermilk
  4. 2 pcs deseeded green chilies
  5. 1 tablespoon coriander seeds
  6. 1 tablespoon chopped coriander leaves
  7. 1/2 teaspoon red chili flakes
  8. Salt to taste
  9. 2-3 tbsp of oil


  1. 30 gm mint
  2. 100 gms of coriander leaves
  3. 50 gms of onion
  4. 2 pcs green chili
  5. 1cm pc. of ginger
  6. 1 tablespoon lime juice
  7. 1 tablespoon greek yogurt
  8. Salt to taste


  1. Take the watermelon peel and grate the white part of the watermelon peel.
  2. Mix all the other ingredients except butter milk and oil until well combined.
  3. Now add enough buttermilk to get a batter of pouring consistency.
  4. On a hot pan spread two tablespoons of oil and pour the batter into medium size pancakes
  5. Cook on both sides to a light golden colour and serve hot with mint chutney.
  6. For the mint chutney: Blend all the ingredients with 2 ice cubes until it forms a fine, thick paste.

The Chef

"Millets are important to me because not only are they nutritious grains, but they are also good for the profitability of farmers. These indigenous grains are a boon to mankind."

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