Ragi sweet adai is a delicious and nutritious South Indian dish made with ragi flour (finger millet flour), jaggery (unrefined cane sugar), and coconut. It is a popular breakfast or snack option, especially among people looking for healthier alternatives. Ragi sweet adai is not only tasty but also packed with the goodness of ragi, which is rich in fiber, protein, and various essential nutrients. It is a great option for those who follow a gluten-free diet or want to incorporate more whole grains into their meals. Enjoy this healthy and delicious dish with your loved ones!
You can also try this Spicy Ragi Adai.
Ragi Adai
Difficulty: EasyMade from ragi flour and spices, this gluten-free flatbread is perfect for breakfast or a snack.
Ragi Sweet Adai
4
servings5
minutes20
minutesDiscover a delicious and healthy treat with this sweet Adai recipe! Made with Ragi, jaggery powder, and grated coconut, it’s a must-try dish.
Ingredients
Ragi flour – 1 cup
Jaggery powdered – 1/2 cup
Coconut grated – 1/2 cup
Cardamom powder – 1/2 teaspoon
Ghee – 4 to 5 teaspoons
Directions
- Start by placing the ragi flour in a kadai, toasting it briefly for a few seconds until fragrant. Remove the kadai from the stove and set it aside.
- To the toasted flour, add cardamom powder and coconut gratings, mixing well to ensure the flavors are evenly distributed.
- Next, in a separate bowl, combine jaggery with two cups of water and a pinch of salt. Heat the mixture until it comes to a boil, and the jaggery has fully dissolved. Strain the jaggery water to remove any impurities.
- Slowly pour the jaggery water into the fried flour mixture, stirring continuously to prevent lumps from forming.
- Place the mixture back on the stove and cook over low heat, stirring constantly. As the mixture begins to thicken into a dough-like consistency, add a touch of ghee, continuing to mix until fully incorporated.
- Transfer the dough to a plate and allow it to cool to a manageable temperature.
- Once cooled, pinch off lemon-sized portions of dough and place each on a banana leaf or a clean plastic sheet. Using your fingers, gently flatten the dough into thin, even rounds.
- Heat a skillet over medium heat. Carefully place one of the flattened rounds onto the skillet, and pour a teaspoon of ghee around its edges.
- Cook each side for a few seconds until golden brown and slightly crisp. Be sure to monitor it closely to avoid overcooking.
- Remove from the skillet and repeat the process with the remaining dough.
- Your delicious ragi pancakes are now ready to be served, perhaps with a side of your favorite chutney or dipping sauce. Enjoy this nutritious and flavorful treat!
These recipes sound fascinating – but, for a western cook, hard to understand without a glossary.
Also, it would be great to have consistent quantities – what weight of jaggery to 2 cups (American cups? 8fl.oz.?) of water?
Many thanks
Hi Mary,
Thank you for visiting our website and writing. I will try to include glossary. But for the quantity, in Indian cooking, we mostly use only hand measurements like one pinch, one handful etc. We use same size cup or bowl to measure the ingredients. Sppons also approx. However wherever I mention cup it is the american cup (we get it along with rick cooker in USA).
what else can be done with ragi grain. Other than idly every thing is given with flour. I have ragi grain. will you please say some recipes with ragi grain? Thank you
You can grind the grain in mixie and make powder and use it. With whole grain, you can try upma and cook like rice.
Do you Raagi Koozhu recipe as well?
Really nice ,I want to try.I like all ur dishes.keep going
Thank you Sheela for writing. Pl try and let me know your feed back.
Hi, made this sweet ragi adai for breakfast today. Its very tasty. Only trouble…my son dont like raisins. But, as i assumed its good to accompany raisins with ragi for better digestion, i prepared as mentioned. He, my son found difficult to swallow raisins. He hates its jelly like texture with sweet and sour taste! Is there any other idea to add raisins unlike as in wholes ?
Soak the raisins in warm water and grind to a paste and add it to the ragi dough. You can also prepare this adai without raisins.