Ragi Adai Kezhvaragu Roti Fingermillet Flat Bread

Ragi Adai / Kezhvaragu Roti /Fingermillet Flat bread is one of the staple food in many states of south India. Such a healthy and quick fix dinner/breakfast recipe is our today’s post. So if you have instant ragi flour at home then you can make this adai in 30 minutes of time. Kelvaragu/Ragi, a well known millet is widely used all around India/Asia is rich in calcium and diabetic friendly too. For kids shake you can skip

green chili’s in the adai and instead you can add mild red chili powder. Also butter is optional, you can add it for kids and for adults olive oil or other regular/cholesterol free oil works.

Ingredients for Ragi Adai

Ragi Flour – 1 Cup ( Mine is whole grain ragi powdered at near by grinding mill/rice mill in native, the freshly powdered flour stays fresh in zip lock at room temperature for 4 months at least)
Small Green Chili’s – 2-3 Numbers. finely chopped (for kids purpose you can skip it and add mild red chili powder)
Grated Ginger – 1/2tsp (Optional)
Grated Onion – 2-3 Tbsp
Salt  – as Needed
Butter or Oil – As Needed
Finely chopped Curry Leaves – 1 Tbsp
Finely chopped Coriander Leaves – 2 Tbsp
Water – You may need 1/3 Cup Plus 1 Tbsp approx

70grams each – flat to 5.5″ circle

Ragi Adai Preparation

• Mix flour, salt, finely chopped green chili , grated ginger (Pic 1) and mix all together with enough water to stiff dough.
• You can add some melted butter (optional) right now.
• Finally add chopped coriander leaves and adjust salt and spice for the adai (Pic 2).
• Divide the dough in to equal lemon size balls.
• I will attach a video to show flattening adai shortly.
• Take a Ziploc or non sticky sheet grease it with light oil and flatten a ball to medium thin dough (Pic 3 & 4).
• You can apply oil to your hands, but not necessary (Pic 3)
• Heat the tawa dosa pan, when it is very hot cook the flatten adai by flipping the sides (Pic 5).

• Apply some oil or melted butter over it when one side is cooked then flip it and apply some oil/butter to the next side and cook evenly (Pic 5).
• The ragi adai color changes to dark brown that is the right indication.
• If there is some raw/uncooked portion apply littel oil with brush, they will cook in seconds.
• Once done, remove it from the dosa griddle/pan and repeat the same for remaining dough (Pic 6).
• You can cook 2 at a time in the pan.
• Can have with plain coconut chutney/Peanut Chutney or yogurt or onion raita.

Also watch the full video of making adai here below…