Ragi / Finger millet Adai | Gayathiri's Cookbook

Ragi flour or Finger millet flour is rich in calcium, protein and iron and is good for babies as well as expectant mothers.

The cereal is gluten-free and highly suitable for those who are gluten or lactose intolerant.

Ragi Adai is a very healthy recipe, which can be served either for breakfast or for dinner too.

Ingredients:
Oil- As required
Mustard seeds- 1/2 teaspoon
Green chillies- 2
Onion-1
Jeera- 1 teaspoon
Grated carrots- 1/2 cup
Coriander leaves
Ragi flour- 1 cup
Salt-1/2 teaspoon
Ghee- As required

Directions:
1. Heat 2 teaspoon oil. Add mustard seeds and allow them to splutter.Then add green chillies, jeera and onion. Saute till onion is translucent.
2. Add and saute the grated carrots for 2 minutes. Add coriander leaves, and saute for another minute.
3. Add 1 cup rage flour and 1/2 teaspoon salt. Mix it together.
4. Add 4 tablespoons of water. Sprinkle required water to form a smooth dough.
5. Heat tawa on medium flame. Take a small portion of the dough.
6. Flatten the dough with your fingers on a greased butter paper. You can use ziplock cover or banana leaf.
7. Transfer the flattened dough to the tawa.
8. Drizzle oil around the adai. The dough color will start to change into dark brown.
9. Flip and cook both sides well on medium flame.Spread ghee on top.


Ragi adai is ready!!


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