Ragi also known as finger millet is a common grain in India. Growing up, ragi used to be a staple- although as kids, we rarely liked the flavor. As I became more aware of the nutritional value of this grain, I developed an affinity towards ragi and wanted to introduce to my household. Towards that effort, I have tried making ragi adai which I will be sharing with you!
Ingredients:
1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach
water as required
oil as required
salt as required
Preparation:
1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency.
2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.
1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach
water as required
oil as required
salt as required
Preparation:
1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency.
2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.
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