Ragi Adai

Ragi Adai is a savoury pancake made by flat rolling ragi dough blend with cooked veggies & cooked like roti. Ragi Adai is filling & healthy alternate to the regular crepes. Ragi Adai can be prepared instantly & does not need soaking or resting time.
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.

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Ragi Adai

Ragi Adai is a savoury pancake made by flat rolling ragi dough blend with cooked veggies & cooked like roti. Ragi Adai is filling & healthy alternate to the regular crepes. Ragi Adai can be prepared instantly & does not need soaking or resting time.

Prep Time10 minutes mins

Cook Time30 minutes mins

Servings8 adais

AuthorSharmilee J

1x2x3x

Ingredients

• 1 and 1/2 cups ragi flour
• 1/2 cup carrot grated
• 1/3 cup big onion chopped finely
• 1 tablespoon coriander leaves
• 1 green chilli finely chopped
• 1 teaspoon oil – + for toasting
• salt to taste
• water as required

Instructions

• 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 ladle 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. You 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 Ragi Adai hot with coconut chutney.

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.

 

Nutrition Facts

Ragi Adai

Amount Per Serving (50 g)

Calories 25 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Trans Fat 0.01g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 49mg2%

Potassium 72mg2%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 0.3g1%

Vitamin A 2680IU54%

Vitamin C 3mg4%

Calcium 9mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Ragi Adai Recipe Step by Step

1. 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.
2. Add chopped coriander leaves and mix well.Switch off and let it cool down.Then add ragi flour.
   
3. Add required salt and mix well.Boil water and add it little by little.
   
4. 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.
5. 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
6. 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.

Expert Tips

• 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.

Murungai Keerai Ragi Adai

I wanted to try ragi adai with drumstick leaves, Last time,when I made ragi adai I didn’t get drumstick leaves.Yesterday I got a fresh huge bunch of murungai keerai(drumstick leaves) which I used for making poriyal and reserved little for making adai today, luckily I had banana leaf too, so the flavour of the adai was soo good with both the greens and the banana leaf flavour.

I had this adai for breakfast and I was so full until lunch time that I had my lunch only an hr back 🙂 This adai / roti is very healthy with both ragi and drumstick leaves having numerous health benefits….We had this with spicy chutney.

Ingredients

Ragi Flour – 1 and 1/2 cups
Drumstick Leaves – 1 and 1/2 cups
Big Onion – 1/4 cup chopped finely
Coconut – 1 tablespoon finely chopped
Oil – as needed for toasting
Salt – to taste
Water – as required

To temper:

Oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Urad dal – 1/2 teaspoon
Jeera – 1/2 teaspoon

Method

1. Clean drumstick leaves and remove from stalk.Chop it roughly(optional),rinse it well and set aside.Now measure ragi flour and set aside.
2. Heat oil in  a pan – add the items under ‘to temper’, let it splutter then add onion saute for a minute then add drumstick leaves.
   
3. Saute and cook till color starts to change and raw smell leaves,set aside for few mins to cool down.Now add this to ragi flour along with coconut pieces,required salt, give a quick mix.
   
4. 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.
5. 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 pic.You can make 2 adais at a time so that you can alternate them while one is getting cooked in the tawa.
6. Heat dosa tawa and drizzle oil.Carefully flip the adais on the dosa tawa.Toast the adais on both the sides, drizzle oil.Flip over only when one side is cooked, cook both sides.

Serve hot with any chutney of your choice.

Tips

• You can make big adais too.
• 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.
• Saute drumstick leaves until raw smell leaves, else it will give raw flavour to the adai.
• Ragi flour absorbs good amount of water, so boil more water than required.
• 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.