Instructions: Sift millet flour and self-rising flour into a mixing bowl, then make a well in the center.

Beat egg with coconut milk and sugar in a small bowl until smooth. Pour egg mixture into the well of the dry ingredients and stir with a wooden spoon. When the mixture starts to stiffen, add the mashed bananas and milk and mix well.

Spray a nonstick 7-inch crepe pan with vegetable oil. Heat the pan over medium heat until it is hot enough for a drop of water to sizzle.

Pour one-quarter of the batter into the pan and tilt the pan quickly so that the batter coats the bottom. Cool. shaking the pan occasionally to loosen the pancake, until the batter sets, about 1 minute. Turn the pancake and cook the other size until golden, about 1 minutes. Shake the pancake onto a warm plate. Cover with a towel to keep warm.

Continue to cook the batter for the remaining pancakes. Stack the cakes on top of each other, interleave with waxed paper to prevent sticking.

Fold each pancake over then fold over again to form a triangle. Arrange each pancake on a warm plate. Sift a little confectioners sugar over the top. Serve with fruit and drizzle with syrup or honey. Serve hot.

Description: "Kaylaa Bhagarika Pura (India)" Start to Finish Time:
"0:30"

NOTES : Rebecca Wood (author of Splendid Grain) recommends grinding your own flour as you need it in a spice or coffee grinder or even the blender. Grind 3/4 cup millet to make 1 cup millet flour. Millet turns rancid; Test by taste. Store in the freezer.

This idea intrigued me: make flour as needed in a grinder and add the millet flour to baked goods. I imagine these as very sweet crepes for brunch or dessert.

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