Ragi Adai | Kezhvaragu Adai | Finger Millet Adai

We are starting the BM#49 Edition. I selected to make from the Indian Bread Baskets. While one would think of a bread basket mostly when dining out, which in turn has very limited choice in almost all dine outs, the variety that we have under this, is simply amazing.

So instead of going through the same old listed Indian Breads, I thought I would try out some new and not so often made breads. I am forever so fond of the Bread category and go overboard if I have to cook and blog about it. In that sense just 3 is so limiting. I wanted to try some different breads and the ones I made, everybody enjoyed at home.
When it comes to Indian Flatbread, we include all breads both leavened and unleavened bread using all flours, under which even the South Indian Dosas are included. With that in thought, I decided to make these Ragi or Finger Millet Adai.

Adai is from Tamil Nadu Cuisine, made with Rice, Lentils, spices etc. It's a pancake/Crape made more thicker than the regular Dosas. The best part of the Adai is that, it is mostly not required to ferment or even soak more than couple of hours. One of the best Adais that Amma makes and one I love is this basic Adai dish, there are so many memories associated with it, so many childhood events that come to memory. Best will always be how much my brother loves this. This was one dish we both love so much and as I must have spoken so much about how I used to like quite the opposite of what my brother likes, just to spike my Amma's ire, this was one dish that I couldn't hold back my love.

And it was decided I would make an Adai for this series. I selected to make Ragi Adai and this was also more of the instant variety.

Ragi Adai | Finger Millet Adai | Kezhvaragu Adai

Ingredients Needed:

Ragi flour - 1 cup
Channa Dal - 1/4 cup
Yellow Moong dal - 1/4 cup
Dry Red Chilies - 3 -4
Cumin Seeds - 1 tsp
Salt to taste

For the topping

Onions - 1/4 cup
Green Chilies - 1 -2
Coriander leaves as required

How to make the Ragi Adai

Wash and soak the lentils in water for 30 mins.

Then drian water and grind to a smooth paste along with red chilies, cumin seeds.

Transfer to a bowl, add the ragi flour, salt and slowly mix in water to make a smooth lumpless batter. The consistency should be slightly on the thicker side, similar to dosa batter.

Let it sit for 10 mins.

When ready, heat a tawa, grease with oil and pour a ladleful of batter and spread evenly. Top with finely chopped green chilies, onions, coriander leaves. Sprinkle oil around and simmer. Cover with lid and cook for 2 -3 mins.

Flip on the other side and cook for 2 mins. The onions should be browned.

Serve with Curry leaf chutney.


Since this is a Adai variety, you will be making slightly on the thicker side. Even thin paper size dosas also turn out very good with this batter. You will have to make the batter more thinner.

 This joins the Breakfast table for this month!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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