Ragi Adai


  • 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


  1. 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 warm water little by little and make a soft dough (should be thicker than adai batter and softer than chapatti dough).
  2. 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.
  3. 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.
  4. ragi adai - Copy
  5. Check here for Ragi Sweet Adai.


  1. Pingback: Kamala's Corner – Ragi Sweet Adai - Kamala's Corner

Leave a Comment

Your email address will not be published. Required fields are marked *