RAGI FLOUR ADAI ( FINGER MILLET SAVORY PAN CAKE)

 Finger millet /Ragi is called "Wonder grain" , owing to its immense health benefits. This nutritious millet is used in many different ways. I always try to make maximum use of it in dishes like upma,ragi mudde,adai, dosa,mor kali and chapati. In this recipe,I have elucidated the method for preparing savory adai. Even sweet variant can be prepared by incorporating jaggery,coconut and cardamom with ragi flour. 

INGREDIENTS

FINGER MILLET/  RAGI FLOUR-  2 CUPS

WATER-  1 CUP

ONION- 2 NOS

CARROT- 1

MINT LEAVES- 1/4 CUP

CORIANDER LEAVES CHOPPED

CURRY LEAVES-1 SPRIG

GINGER- 1/2 INCH

GREEN CHILLIES- 3 NOS

CUMIN SEEDS- 1 TSP

OIL- 4 TSP

 

SALT TO TASTE

 

ASAFOETIDA- 1/2 TSP

 

METHOD

 

 

Chop onion,grate carrot and keep it aside. Grind ginger piece and green chillies to fine piece using little water.

 

Heat oil in a pan and add cumin seeds. When it starts to splutter,add onions ,asafoetida,salt and saute till onions turn translucent.

 

Add grated carrot ,ginger green chilli paste and saute for few seconds. Add mint leaves,curry leaves and chopped coriander leaves .

 

Add ragi flour over the sauteed ingredients and pour the boiling water and keep stirring in mild heat till the flour thickens . Switch off the stove and allow the ingredients to cool.

 

On cooling,take out  the boiled ragi flour and divide into balls of equal size.

Apply oil on the skillet and heat it. Flatten the balls on a greased plastic cover.

Slowly transfer the flattened adais to the hot skillet. Drizzle oil on the sides and over the surface and cook till the adais turn crisp.