Ragi Adai Recipe, Kelvaragu Adai
Ragi Adai Recipe. A healthy and delicious adai made using ragi flour and could be eaten as breakfast and snack.
Ragi Adai is a simple and healthy recipe that you could make for breakfast or for snack. There are many versions of making this adai.
I have followed a traditional method, where you boil water and then cook ragi in the boiling water. Some of the friends add veggies directly to the ragi flour and knead it. I feel when you make it this way, chances are there where you would get a raw flavor of ragi when you eat it. To remove the rawness of ragi, I cook it in boiling water first.
There are also many variations you could do. You can add drumstick leaves, oats, crushed peanuts, grated carrot, finely chopped raw onions and even fried onions etc. Based on your family’s preference, you can choose whatever you want.
My dad likes this Ragi Adai so much, and I learned to make Ragi Adai from my mother-in-law. She makes a tasty and yummy Ragi Adai. I am not a big fan of Ragi Adai, but when she makes it, I will just love it.
You can eat Ragi Adai with Raita or even Onion Chutney.
So, now let’s move on to Ragi Adai recipe.
Preparation Time. 20 minutes.
Cook Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Breakfast
Ragi Flour/Finger Millet – 1 cup
Onion (Finely Chopped) – 1 no.
Green Chillies (Minced) – 2 nos.
Carrot (Grated) – 1/4 cup
Ginger (Finely Chopped) – 1 inch piece
Coriander Leaves (Finely Chopped) – 3 tablespoon
Salt – as required
Oil – as required
Note. The ingredients shown will vary with the original quantity.
1. Heat water in a pan and bring it to boil. Add ragi flour and keep stirring continuously otherwise it will get burnt in the bottom.
2. Keep stirring until it reaches a porridge like consistency. Switch off and set aside. 3. Once it becomes lukewarm, transfer it to a large mixing bowl and add salt, sugar and dust it with little ragi flour. Knead well to form a soft, smooth and non-sticky dough. 4. In another mixing bowl, add grated carrot, coriander leaves, finely chopped onions, minced green chillies, and chopped ginger. Add these veggies to the ragi dough and knead well again.
5. Pinch a portion of dough and make a small ball. Then dust it with ragi flour and roll it out gently.
6. The dough would be soft, difficult to roll and will even start breaking. Though you cannot form an exact round shape, roll it gently as much as you could. Repeat the same for the remaining dough. Meantime, heat the dosa pan. Wet a white cloth or tissue paper in cold water and keep it ready. Once the dosa pan is hot, sprinkle oil. Then place the rolled ragi carefully on the dosa pan.
7. Using the wet tissue, press it gently on all sides. Drizzle oil on all sides. The ragi rotis will take some time to get cooked. Once the rotis turn golden brown, remove it off the pan.Now, Ragi Roti is ready! Serve hot with Rajma Masala or Chutney.
- Only when the water is hot, add the ragi flour and stir well continuously so that it doesn’t get burnt at the bottom. Also ragi flour will be cooked in the hot water.
- Pressing the ragi roti using a wet tissue paper will remove excess oil and the rotis will also get cooked well.
- Serve Ragi Roti hot or warm if not it will taste good.
Ragi Adai Recipe, Kelvaragu Adai recipe below: