I love ragi adai so much both sweet and spicy versions.It was a regular evening snack during my school days, amma makes both sweet and savory.Though those days I was not this fond of this ragi adai, but wouldn't complain eating it once in a while.But now attimes when the tummy kicks for evening snacks, I make the sweet version and enjoy it.Yesterday I craved for this adai so made and clicked it to post as well.Will post the sweet version soon hopefully if I make it in the near future :)
Ragi Adai Recipe
Preparation Time:10 minutes | Cooking Time : 30 mins | Makes:8 small adais
Ragi Flour - 1 and 1/2 cups
Carrot - 1/2 cup grated
Big Onion - 1/3 cup chopped finely
Coriander Leaves - 1 tbsp
Green Chilli - 1 finely chopped
Oil - 1 tsp + for toasting
Salt - to taste
Water - as required
Recipe Category: Snack | Recipe Cuisine: World
- Heat oil in a pan - add green chillies and onion, fry till onion turns transparent.Then add carrot and saute till it shrinks and raw smell leaves.
- Add chopped coriander leaves and mix well.Switch off and let it cool down.Then add ragi flour.
- Add required salt and mix well.Boil water and add it little by little.
- Keep mixing with a laddle till it forms a smooth dough, it will be slightly sticky.Just rinse your hands with water then handle the dough.Grease a polythene sheet / banana leaf. Take a big lemon sized ball and place it on the greased sheet.Flatten it.
- Start patting it with your fingers till its thin as shown in the picYou can make 2 adais at a time so that you can alternate them while one is getting cooked in the tawa.Heat dosa tawa and drizzle oil
- Carefully flip the adais on the dosa tawa without the sheet touching the tawa.Or else you can remove the adais with your hands and then place them on tawa,Toast the adais on both the sides, drizzle oil.Flip over only when one side is cooked.
Serve hot with coconut chutney.
- You can make big adais too.
- You can even add murungakeerai / drumstick leaves to this adai.Just saute for a minute and add it to the flour then form the dough.
- Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
- Ragi flour absorbs good amount of water, so boil more water.
- The dough should be moist and sticky, if its dry then the adais will have splits and will break while toasting.The consistency of the dough is more like the kozhukattai dough but sticky.
- Grease your fingers with little oil so that it doesn't stick while flattening the adais.
- Adding boiling water helps to cook the flour partially, amma always insists to add boiling water so I follow the same.But you can add normal water too.