Ragi Adai Recipe - Spicy Finger Millet Adai
Spicy and healthy Ragi Adai Recipe for either breakfast or dinner.
Ingredients
- Ragi flour - 1/2 cup
- Sambar onion - 8
- Green chili - 1
- Curry leaves - 1 sprig
- Ginger - 1/4 inch piece
- Salt - to taste
- Water - 1/2 cup approx.,
To temper:
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Asafetida - 1 pinch
- Oil - 1 tsp
Instructions
Preparation:
- Peel and finely chop sambar onions. Slit the green chili, remove the seeds and mince it finely.
- Grate the ginger and keep aside. Finely chop curry leaves.
To make Ragi Adai:
- In a mixing bowl, mix together ragi flour and salt.
- Heat a pan with oil. Add mustard seeds and let it splutter.
- Add urad dal, asafetida and cook for 10 seconds.
- Add onions, ginger, green chili, curry leaves, a pinch of salt and cook till the onions turn translucent.
- Transfer to the flour mix and mix with your finger tips distributing evenly.
- Meanwhile heat water in a bowl and bring it to a rolling boil.
- Add 1/4 cup water first and mix with a spatula to form an uneven lump and keep the bowl closed for 5 mins.
- Adding more water little by little if required, using your hands knead into a soft dough.
- Divide into 3 equal sized balls.
- Grease a plastic sheet or a plantain leaf with oil.
- Place the ball on it and pat into 5 inch diameter discs. Make sure the adai is neither thick not thin.
- Heat a griddle and transfer the adai to it.
- Drizzle few drops of oil around and let it cook for 2 mins over low flame.
- Flip it over and let the other side cook too for 1 min.
- Spicy Ragi Adai is ready. Transfer to a plate.
- Continue with the other balls to make 2 more adais.
- Serve hot with any chutney of your choice or with pickles.
