Ragi adai | finger millet adai , is a very healthy recipe, which can be served either for breakfast or for dinner too. I remember making this very long back, but i am not happy with the outcomea nd so i didn’t post the recipe of ragi adai for a long time. When i was casually talking to a friend about this ragi adai some weeks back, she told that her mom makes it well and she told she would pass on the recipe to me. After she told, i could make out where i made the mistake. Check out my notes section at the end of the post. These ragi adais turned out to be so perfect. Check out my other ragi recipes:
Preparation Time : 15 mins | Cooking Time : 35 Mins |Makes: 7
Ragi flour | Finger millet flour 1 cup
Green chili 1
Salt as needed
Water as needed
Curry leaves as needed
Oil 2-3 tsp
- In a wide bowl add the ragi flour(finger millet flour), finely chopped onions, salt, finely chopped green chili and finely chopped curry leaves.
- Boil 1 and 1/4 cup of water till it comes to a rolling boil.
- Add the water slowly to the ragi flour. The flour depending upon the texture will absorb water approximately around 1 and 1/4 cup to a 1 and 1/2 cup.
- Using a spoon mix the flour well.
- Mix well and make it into a sticky dough. Grease your hands and knead it into a soft dough. It will be slightly sticky, if you make it tight, the adai will break while making and end up in dry adais.
- Grease a ziplock cover and grease it with a drop of sesame oil or you can use a banana leaf too.
- Place a big lemon sized ball on it and flatten it.
- Grease your hands with little oil and make it as a thin roti with your hands.
- Heat a tawa and when it is hot, slowly take out the adai which you flattened by inverting the cover on you hands.
- Do not worrry, it will easily come out. If using banana leaf you can invert it directly on the tawa and slowly take out the leaf.
- Place this on the hot tawa and cook it on both sides. It will take time for the adai to get cooked.
- Keep it in a medium low flame.
- Repeat the same procedure for the rest of the dough. As amma always says ragi generates body heat, have it with a glass of buttermilk.
- Always use hot water to knead the dough. It will give the perfect texture for rotis.
- Chop the onions, green chilies very finely so that you can pat the adai easily with your hands.
- Do not make the dough too dry, let it be slightly sticky.