Ragi Adai is a traditional South Indian dish made from ragi flour (finger millet flour) and various spices. It is a nutritious and gluten-free flatbread that is typically served for breakfast or as a snack. Ragi Adai is made by mixing ragi flour with water, salt, and spices to form a thick batter, which is then spread on a hot griddle and cooked until golden brown and crispy. It is usually served with chutney, sambar, or a dollop of ghee. Ragi Adai is not only delicious but also packed with nutrients, making it a healthy choice for any meal. You can also try this Ragi sweet Adai.
Ragi Sweet Adai
Difficulty: EasyDiscover a delicious and healthy treat with this sweet Adai recipe! Made with Ragi, jaggery powder, and grated coconut, it’s a must-try dish.
Ragi Adai
4
servings5
minutes30
minutesMade from ragi flour and spices, this gluten-free flatbread is perfect for breakfast or a snack.
Ingredients
Ragi flour – 2 cups
Big onion – 1
Coconut gratings – 1/2 cup
Red chillies – 3 to 4
Cumin (Jeeragam) – 1 teaspoon
Ground Nut – 2 tablespoons
Curry Leaves – a handful
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida – a pinch
Oil for frying
Salt – 1 teaspoon or as per taste
Directions
- Start by placing red chillies in a small mixie jar and grinding them to a coarse consistency, similar to chilli flakes. Add ground nuts to the jar and grind again until you achieve a coarse powder.
- Take a large bowl or plate and add ragi flour. Mix in salt, crushed cumin seeds, chopped onion, coconut gratings, chopped curry leaves, asafoetida powder, and the coarsely powdered ground nuts.
- Heat one teaspoon of oil in a tadka ladle. Add mustard seeds and wait until they pop. Then add urad dal and fry until it turns golden brown. Pour this seasoning into the ragi flour mixture and mix thoroughly.
- Gradually pour hot water into the mixture, stirring with a spoon to form a soft dough, which should be thicker than adai batter but softer than chapati dough.
- Place a small orange-sized ball of dough on a banana leaf or plastic sheet. Gently flatten it into a round shape using your fingers.
- Heat a skillet and lightly grease it with oil. Transfer the shaped adai to the skillet.
- Drizzle one teaspoon of oil around the edges of the adai. Cook over medium heat until the color changes, then flip and cook the other side until done.
- Serve the adai plain or with your choice of chutney.
- For an additional nutritional boost, consider adding a cup of grated carrots or any finely chopped greens to the dough before cooking.
How to make Ragi payasam?
Hi Akila,
If you want to make ragi payasam, first fry 1/2 cup ragi flour in a teaspoon of ghee. Add 2 to 3 cups of boiled milk and stir well. Then add two to three tablespoons of sugar and stir well. When it starts boiling well add a pinch of cardamom powder, fried cashews and raisins. If the consistency is too thick, then again you can add required boiled milk and make it to the right consistency. If it is thin, then allow to boil for some more time.
hello mam,
pls,tell me receipe for PALPANIYARAM with photos.
I will prepare Pal Paniyaram and post it soon.
Thank You for this awesome recipe. I’m gonna make it now.
Dear mam with the help of ur recipes my almost dead interest of cooking has again liven up. Thank u so much for ur such hard work of making and writing this site. Thank u 100 times
Thank you for your kind words.
Hi,
Can u please suggesthealthy recipes for kids along with method of preparation?. I have tried most of ur breakfast recipes and they have come out well. Also please suggest soup recipes for two yr old kid.