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Spicy Ragi Adai Recipe

Ragi Adai Recipe - Spicy Finger Millet Adai

Spicy and healthy Ragi Adai Recipe for either breakfast or dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast or Dinner
Cuisine South Indian
Servings 3 Adais


  • 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



  • 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.