RAGI ADAI

Ragi adai is a traditional South Indian pancake savoury pancake made from finger millet (ragi) flour. It is commonly served for breakfast but, it can also be served as a snack. Yogurt, chutney, pickle and sambar are some of the accompaniments that goes really well with ragi adai. It can also be served along with jaggery.

Ragi adai is made by mixing ragi flour with water and few other spices to form a thick dough, and then cooking it on a tawa. Spices like cumin seeds, chillies and onions are added to enhance the flavour and taste of this recipe.

Moringa leaves (murungai keerai) are also added to this recipe. Finger millets are rich in calcium and the moringa leaves are rich in iron. These together increases the nutritional value of the recipe, thereby helps in strengthening bones and preventing anemia.

ABOUT THE RECIPE:

I’ve used a special spice blend for this recipe. This enhances the taste and flavour of the recipe. But, this recipe can also be made without the spice blend. The spice blend can also be substituted with a teaspoon of cumin seeds and a teaspoon of minced garlic. Also, adding moringa leaves is completely optional. It tastes good even without the moringa leaves.

INGREDIENTS FOR RAGI ADAI:

FOR BLENDING:

• GARLIC CLOVES – 5 NOS.
• CUMIN SEEDS – 1 TSP
• DRY RED CHILLIES – 2 NO.

MAIN INGREDIENTS:

• RAGI FLOUR – 2 CUP
• MORINGA LEAVES – 2 CUP
• ONIONS (MEDIUM SIZE/ CHOPPED) – 2 NO.
• SALT – AS REQUIRED
• OIL – 2 TBSP

HOW TO MAKE RAGI ADAI:

• Add the garlic cloves, dry red chillies and cumin seeds to a blender and blend it to a coarse mixture.

• In a mixing bowl add the ragi flour, blended mixture, moringa leaves, chopped onions and salt.

• Add little water and mix it well to form a thick dough consistency.

This recipe makes around 5 medium size adai. Divide the dough into your desired size. I’ve made 3 larger size adai in this recipe.

• Heat a tawa and place one portion of the divided dough onto the tawa.

• Dip your hand in water, and gently tap on the dough to spread it. Spread it as thin as you can.

• Add a teaspoon of oil on all the sides of the adai and let it cook for 30 to 40 seconds on one side.

• Flip it and cook it for another 30 to 40 seconds on the other side.

• Once it is cooked completely, remove it from the tawa. Repeat the process with the remaining dough.

YUMMY AND DELICIOUS RAGI ADAI IS READY.

IT CAN BE SERVED EITHER FOR BREAKFAST OR AS A SNACK.

I HAD IT FOR BREAKFAST ALONG WITH PEERKANGAI THOGAYAL, CURD AND JAGGERY.

RAGI ADAI

Recipe by foodpassion1513Course: South Indian breakfast, Traditional recipe, vegan, Vegetarian

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

200

kcal

Ragi adai is a traditional South Indian pancake savoury pancake made from finger millet (ragi) flour. It is commonly served for breakfast but, it can also be served as a snack. Yogurt, chutney, pickle and sambar are some of the accompaniments that goes really well with ragi adai. It can also be served along with jaggery.
Ragi adai is made by mixing ragi flour with water and few other spices to form a thick dough, and then cooking it on a tawa. Spices like cumin seeds, chillies and onions are added to enhance the flavour and taste of this recipe.
Moringa leaves (murungai keerai) are also added to this recipe. Finger millets are rich in calcium and the moringa leaves are rich in iron. These together increases the nutritional value of the recipe, thereby helps in strengthening bones and preventing anemia.

Ingredients

• FOR BLENDING:

• GARLIC CLOVES – 5 NOS.

• CUMIN SEEDS – 1 TSP

• DRY RED CHILLIES – 2 NO.

• MAIN INGREDIENTS:

• RAGI FLOUR – 2 CUP

• MORINGA LEAVES – 2 CUP

• ONIONS (MEDIUM SIZE/ CHOPPED) – 2 NO.

• SALT – AS REQUIRED

• OIL – 2 TBSP

Directions

• Add the garlic cloves, dry red chillies and cumin seeds to a blender and blend it to a coarse mixture.
• In a mixing bowl add the ragi flour, blended mixture, moringa leaves, chopped onions and salt.
• Add little water and mix it well to form a thick dough consistency.
• This recipe makes around 5 medium size adai. Divide the dough into your desired size. I’ve made 3 larger size adai in this recipe.
• Heat a tawa and place one portion of the divided dough onto the tawa.
• Dip your hand in water, and gently tap on the dough to spread it. Spread it as thin as you can.
• Add a teaspoon of oil on all the sides of the adai and let it cook for 30 to 40 seconds on one side.
• Flip it and cook it for another 30 to 40 seconds on the other side.
• Once it is cooked completely, remove it from the tawa. Repeat the process with the remaining dough.
• YUMMY AND DELICIOUS RAGI ADAI IS READY.