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
Recipe Category: Snack | Recipe Cuisine: World
Recipe Category: Snack | Recipe Cuisine: World
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
Method:
- 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.
My Notes:
- 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.
Thank you Sharmi, this is my dream dish, I ate this in school days, now got the pakka recipe from you. Please give the sweet version soon, so we make this as weekend special at home. The photographs are really so good, tempting to make and taste soon. Adai texture is able to see clearly in photos, Oru pattu pudavai design and colour combo… Dark Brown adai in green valai illai plate, with light green chutney bowl with white chutney, more lighter green backdrop, orange and green colourful napkin…. your colour combination, creativity, the photo shows the thin… crispy.. feel of the adai…really you are very creative person. Your food photography is excellent. Keep it up.
Aww thank you so much Meena! Though these adais are so healthy they arent photogenic so wanted to show it as tempting as possible, with ur words am happy that I've achieved it 🙂
Can Curry leaves be added to the batter?
yes you can
Hi. in the recipe details heading alone displays Garlic bread sticks recipe, pl check and correct it.
I like one more thing, the homely way of making with Paal packets covers, really it shows your simplicity and I feel, u r standing near and teaching the steps… such a thin, and crispy ones…
I haven't tried anything with ragi as yet.. must try this for sure.
very useful recipe….
Hi Sharmijee
Thanks for the recipe. Actually this recipe had slipped out of my mind though we enjoyed this a lot as kids. We always used to pat these rottis on plantain leaves and cook this on an iron tawa. I will cook this for my daughter tomorrow itself.
Radhika.
I make ragi adai often. You recipe sounds good, for sure I am going to give it a try. Mine usually has drumstick leaves. Something about its smell adds extra flavor to the adai.
I tried ragiadai.it was awesome . Similarly for making akki roti can we use hot water
Hi sharmi .have been following ur cook and receive great applause from my family.ty sooo much !!and ragi roti has never came out so well for me..so I add lil atta . n will definitely try this !! Wish to give a small recipe of ragi… When u make ghee out of butter will get the residue known Kasadu… Let it remain in kadai with few spoons of ghee..to it add ragi flour and powdered sugar acc to ur taste.. Cook for 2 mins and tadaaa!!! Awesome sweet ragi .. My family members lovvvve this… Do try!! Ty
Very nice recipe. Never tried any thing with raagi.will try this tomorrow itself . Thank you soo much.
Never tried any thing before with raagi.thank you soo much.u always give awesome recipes