My mom makes Ragi adai for my grandma, like I have already told in my Ragi dosa post. But I am trying only for the first time, though I wanted to try for a long time. Today I called and checked with my mom for the recipe and made for my lunch and had. Onion raita is the perfect side dish for ragi adai. You can also try any chutneys, coconut chutney is my choice! I love the green chillies and tomatoes when I eat this adai. My mom used to make with jaggery too for us when we were kids, have to try that soon as well!
Ragi Adai recipe (Spicy)
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 20 mins | Cook time: 15 mins | Makes: 4
Prep Time: 20 mins | Cook time: 15 mins | Makes: 4
Ingredients
| Ragi flour(Finger millet) | 1 cup |
| Onion | 1 |
| Tomato | 1 |
| Curry leaves | 1 sprig |
| Salt | As needed |
| Water | As needed |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Asafoetida | 2-3 pinches |
Method
- Take ragi, salt in a bowl. Heat pan with oil and season with the items given under ‘To temper’ table. Then add curry leaves,onion and fry for 1 minute. Add tomato and fry for another minute.
- Add the fried items to the flour and mix well. Add water little by little and make a soft,smooth non sticky dough.
- Divide into 4 equal balls. Flatten over a greased Ziploc cover. Heat tawa and drizzle with 1/2 tsp oil. Transfer the flattened adai to the pan and cook in medium flame. Drizzle oil over the adai and then flip and cook until done.
Notes
- This is a bit dry kind of adai, so eat hot, if it cools down it wont taste that good.
Serve immediately, hot, with onion raita or chutney!
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