Watch this video to find out how to make this recipe. Click to subscribe for more recipe. RAGI UTTAPAM Ingredients 1 cup finger millet (ragi) flour 1 cup oats 1 cup whole wheat flour Salt to taste 2 teaspoons ginger-chilli paste � teaspoon baking powder � teaspoon baking soda 1 cup buttermilk Oil for greasing and drizzling 1 medium onion, finely chopped 1 medium carrot, grated Chopped fresh coriander leaves as required Mint chutney for serving Tomato ketchup for serving Method 1. Take finger millet flour in a bowl. Add oats, wheat flour, salt, ginger-chilli paste, baking powder, baking soda and buttermilk and whisk well to make a thick batter. Set aside for 45 minutes to 1 hour. 2. Heat a non-stick pan and grease with some oil. Pour a ladleful of batter and spread to make a semi-thick disc. 3. Spread some onion, carrot and coriander leaves on top and roast for 3-4 minutes or till golden on the underside. Flip, drizzle some oil and roast on medium heat for 2-3 minutes. Repeat the process and prepare with remaining ingredients. 4. Serve hot with mint chutney and tomato ketchup. RAGI UTTAPAM Ingredients 1 cup finger millet (ragi) flour 1 cup oats 1 cup whole wheat flour Salt to taste 2 teaspoons ginger-chilli paste � teaspoon baking powder � teaspoon baking soda 1 cup buttermilk Oil for greasing and drizzling 1 medium onion, finely chopped 1 medium carrot, grated Chopped fresh coriander leaves as required Mint chutney for serving Tomato ketchup for serving Method 1. Take finger millet flour in a bowl. Add oats, wheat flour, salt, ginger-chilli paste, baking powder, baking soda and buttermilk and whisk well to make a thick batter. Set aside for 45 minutes to 1 hour. 2. Heat a non-stick pan and grease with some oil. Pour a ladleful of batter and spread to make a semi-thick disc. 3. Spread some onion, carrot and coriander leaves on top and roast for 3-4 minutes or till golden on the underside. Flip, drizzle some oil and roast on medium heat for 2-3 minutes. Repeat the process and prepare with remaining ingredients. 4. Serve hot with mint chutney and tomato ketchup. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor