October 31, 2016

Ragi Adai / Finger Millet Adai

A healthy, simple and tasty tiffin that is very ideal for breakfast and could also be served as evening snack. 
  • Pre time: 10 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Ragi Adai / Finger Millet Adai :

  • Ragi / Kezhvaragu / Finger millet Flour 200 gms or 2 cups
  • Finely chopped onions from 1 onion
  • Grated carrot from 1 carrot (optional)
  • Very finely chopped green chillies, coriander, curry leaves  and ginger as per taste
  • Salt 1/2 tea spoon
  • Oil 1 tb spoon

How to make Ragi Adai / Finger Millet Adai?

Boil surplus amount of water in a vessel.
Meanwhile take the flour in a broad vessel and add all the items mentioned above except oil and mix well with hand.
Add one tablespoon of oil to the boiling water and switch off the stove.

Slowly pour the boiling water on the flour and knead with a spatula. Bring it to roti dough consistency.
Don't need to pour all the boiled water. Make use of enough water.
Now take lemon size balls from the dough and on a greased plastic sheet or on a silver foil make small rotis as we do for bholi by pressing them with fingers gently.

Heat a dosa tawa and cook both sides with oil and serve hot with chutney.
MorKuzhambu is the best combo for this Ragi Adai.