Ragi Adai

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.

Kara Adai/ Spicy pancake

     This is my father-in-law's favorite recipe. Usually he does not prefer coconut in his food but when it comes to adai he relishes with all the ingredients without any fuss. This is a mouth watering and delicious adai. For kids, make kara dosai, as it is thin and crispier.

Ingredients:

1/2  cup of parboiled rice
1/2 cup of raw rice
1/2 cup of toor dhal
1/2 cup of channa dhal (Bengal gram dhal)
3 red chillies
1 inch of ginger
3 cloves of crushed garlic
2 tbsp of grated  coconut
oil as required
salt as required


Seasoning:

1 tsp of cumin seeds
2 green chillies finely chopped
2 sprig of curry leaves
pinch of asafoetida
1 tsp of oil


Preparation:

1.Soak the rice and dhals separately for 2 hours and grind them with red chillies and ginger in to a coarse paste. Do not add water and mix well with salt, coconut and garlic.
2.Ferment for 1 hour and heat oil in the pan and add the seasoning to the batter.
3.In the tawa, add 1/2 tsp of oil. Keep in lower flame and press the batter with fingers on the pan. Add 2 tsp of oil around the edges. The consistency is thick. 
4.Allow it to cook and when the adai turns golden brown, turn to other side and add 1 tsp of oil and cook for 3 more minutes.
5.When added some water to dosai batter consistency, kara dosai can be made by pouring one ladle of batter on the heated pan making a  thin circular shape. Serve with coconut chutney/ Idly milagai podi.