Ragi Adai

Ragi or Finger millet is one of the most nutritious and healthy cereals. A generation ago, many Indians were familiar with this crop.  It is very adaptable crop and is suited to Indian climatic conditions.  It has a lot of therapeutic value. It is rich in protein, minerals, dietary fibre and phytochemicals. It also has anti-microbial, anti-cancer properties. It reduces bad cholesterol and keeps you young. It is also called as poor man’s crop.  This is one of the regular breakfast recipe in my home. My amma and paati makes yummy ragi adai.

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INGREDIENTS

Ragi flour – 2 cups

Salt – To taste

Water – As required

Onion -1 finely chopped

Coriander leaves- handful

Green chilli paste – 1/2 tsp

Asafoetida  – A pinch

  • In a bowl add ragi flour and salt. Mix well with the hands.
  • Now add chopped onions, coriander, green chilli paste, asafoetida and mix with the hands.
  • Boil the water and add slowly into the bowl and mix everything with the hand blender or spatula.
  • Allow it to cool and then knead well with the hands.
  • In a polythene sheet apply oil. Make lemon size balls with the dough.
  • Keep one ball on the polythene sheet at a time and press it with the hands.
  • Heat tawa and gently transfer the flattened dough on the tawa.
  • Cook on both the sides in medium flame.
  • You can have the adai as such without any pickle.
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