Ragi adai Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine ragi flour, rice flour, finely chopped onions, grated carrots, chopped coriander leaves, green chilies, ginger, and salt.
• STEP 2.Add water gradually and mix well to form a thick batter. Let it rest for 10-15 minutes.
• STEP 3.Heat a tawa or griddle and grease it with oil. Take a ladleful of the batter and spread it evenly on the tawa to form a thick pancake.
• STEP 4.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown. Flip and cook the other side as well.
• STEP 5.Serve hot with coconut chutney or sambar.

Cooking Tips

• You can add grated vegetables like cabbage, spinach, or grated coconut to the batter for added nutrition.
• Adjust the quantity of green chilies according to your spice preference.
• Make sure the tawa or griddle is hot before spreading the batter to get a crispy adai.

Storage and Serving

• Ragi adai is best served hot and fresh.
• Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the adai on a tawa or in a microwave before serving.