Ragi flour – 2 cups
Big onion – 1
Red chillies – 3 to 4
Jeera – 1 teaspoon
Ground Nut – 2 tablespoon (Coarsely powder it)
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida – a pinch
Oil for frying
Salt – 1 teaspoon or as per taste
Curry Leaves - few
Put the ragi flour in a big bowl. Add salt, chopped onion, red chillies broken into small pieces, jeera, ground nuts (coarsely powdered) and mix well. In a kadai, put one teaspoon oil and when it is hot, add the mustard and when it pops up, add the urad dhal and fry till it turns golden brown. Add asafetida and curry leaves. Add this seasoning to the flour. Sprinkle water little by little and make a soft dough (should be thicker than adai batter and softer than chapatti dough).
Heat a tawa and grease with oil. Keep the flame on medium. Take an orange size dough and put it on the tawa. Wet your fingers in water and gently press the dough and spread it round. Pour one teaspoon oil around the corners. Cook on medium flame till turns it colour. Turn over and cook other side also.
Tips: It can be eaten plain or with any chutney. It is very nutricious. You can also add a cup of carrot gratings or any greens chopped finely to the dough.
Check here for Ragi Sweet Adai.