The last time I visited an Indian grocery store I purchased whole grain millet (bajri). I sprouted some of the millet this week and used it with other ingredients to make savory pancakes.
With a little mustard oil I sautéed cumin seeds, ajwain seeds, fennel seeds and chili peppers. To that I added curry leaves and chopped onion.
With a little water I ground the sautéed ingredients, sprouted millet and fresh spinach leaves using a mini food processor. My little food processor is not very effective and is capable of a very coarse grind at best, so I transferred everything to a different container and continued grinding with a stick blender.
Other ingredients added to the batter were: millet flour, garbanzo flour, red rice flour, buttermilk and salt.
I poured the batter into an oiled skillet, spread it around with the back of a spoon and cooked it on both sides.
We enjoyed these savory pancakes along with store-bought prepared lentil curry.