Ragi Adai Recipe
Ragi adai is an Indian flatbread made with finger millet (ragi) flour added with some vegetables/green leafy vegetable. It is a popular South Indian breakfast recipe. Ragi is a powerhouse of calcium, iron and fiber. The slow digestive power of ragi helps in gradual release of glucose in bloodstream and hence maintaining energy throughout the day. Due to its fiber content, it aids in digestion and hence helps in managing blood sugar levels. It is a very nutritious and fulfilling breakfast/snack alternative.
Servings8 adais
Ingredients
- 1 and 1/2 ups ragi flour
- 1 and 1/2 cups drumstick leaves grated
- 1/4 cup big onion chopped finely
- 1 tablespoon coconut
- oil as needed
- salt to taste
- water as required
To temper
- 2 tablespoon oil
- 3/4 teaspoon mustard seeds
- 1/4 teaspoon urad dal
- 1/4 teaspoon cumin seeds
Instructions
- Clean drumstick leaves and remove from stalk. Chop it roughly(optional),rinse it well and set aside. Now measure ragi flour and set aside.
- 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.
- 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.
- 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 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.
- 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!
Notes
- Use hot water – Mix the flour with hot water to form pliable dough as this will allow the flour to partially cook.
- Sauteing – Saute the onion and greens well until the raw smell diminishes.
- Dough consistency – The dough prepared should be soft and pliable so as to ensure that you can spread it easily.
- Cooking adai – Make sure adai is cooked on medium flame both the sides so as to ensure it is cooked evenly on both sides.
Nutrition Facts
Ragi Adai Recipe
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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