Ragi Adai (Finger Millet Adai)

- Submitted by Dahlia

(Ragi Roti, Keppa Roti, Kezhvaragu Adai, Kelvaragu Adai, Nachani Roti, Finger Millet Adai)

We all know the health benefits of including millet in our diet. I have already shared many different Ragi recipes to choose from that you can make regularly. Check out the related recipes below.

Today's recipe is a very traditional one made in South India, especially in Tamil Nadu and Karnatake. It is a thick gluten free pancake made from finger millet flour. It is loaded with fiber and calcium. Its a perfect recipe for people on diet and for diabetic patients. You can have it for breakfast or dinner. With all the vegetables, it is a complete and quite filling meal.

Recipe for Ragi Adai

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients

• Ragi Flour - 2 cups
• Onion - 2-3 (finely chopped)
• Grated Coconut  - 1/2 cup
• Green Chilies - 3 (finely chopped)
• Curry Leaves - 2 sprigs (finely chopped)
• Coriander Leaves (Cilantro) - 1/4 cup (finely chopped)
• Salt - to taste
• Oil - for frying
• Water (or Buttermilk) - to make the dough

Method

1. Take the ragi flour, chopped onions, green chilies, grated coconut, salt, finely chopped curry leaves and coriander leaves in a big mixing bowl.
2. Mix everything together. Sprinkle water little by little and knead to form a smooth dough. The dough should be softer than regular chapatti dough.
3. Let the dough rest covered for 5 minutes.
4. Heat a griddle or tawa on medium low heat. Take a lemon sized dough to make the adai.
5. Grease a Ziploc cover or any plastic cover or a banana leaf. Place the dough ball and flatten it with your fingers to about 4-6" diameter. With more experience, you can spread it directly on the tawa itself.
6. Gently transfer the rolled out dough to the hot griddle.
7. Drizzle few drops of oil along the edges. You could also make a hole in the center and put 2-3 drops of oil. This will make it extra crisp.
8. Cook on low heat till both sides are cooked. You could cover with a lid to speed up the cooking process. Serve hot for best taste.

Tips

• You can make it more nutritious by adding finely chopped drumstick leaves or any other greens, cabbage, spring onion, capsicum (bell pepper) or grated carrot.
• If you have trouble rolling the dough, add 1 tbsp of maida or wheat flour to the dough.

Serving Ragi Adai

• This can be served plain as it is so flavorful.
• It also tastes good with kaara chutney, tomato chutney or pudhina chutney.

More Ragi Recipes

Ragi Puttu	Ragi Idli/ Dosai	Ragi Vadai	Ragi Roti
See more ⟩⟩