Finger Millet(ragi) is a rich source of calcium and iron. It is good to include it in our diet, considering its health benefits. If you have a sweet tooth like me, then you will absolutely love this healthy and delicious adai. It will be a filling after school snack for kids. If you prefer savoury adai then check out my Ragi Adai with drumstick leaves.
Ingredients:Ragi/Finger millet flour - 1 Cup
Jaggery - 1/2 cup(powdered)
Grated Coconut - 1/4 Cup
Cardamom - 2(crushed)
Ghee - as required
Method:
1. Dissolve the jaggery in 1/4 cup water by heating it. Filter to remove the impurities and keep it aside. In a mixing bowl, add the ragi flour and grated coconut.
2. Along with this add the crushed cardamom pods and the warm/hot filtered jaggery water. Mix it well with a spoon.
3. Make it into a soft smooth dough. Add more hot water if needed. Divide the dough into 4 equal-sized balls. Grease a banana leaf or zip lock bag with ghee and place a ball above it.
4. Flatten it with your fingers to a thin adai. Now heat a dosa pan and drizzle some ghee. Transfer the adai to the pan and release the banana leaf gently. Cook the adai for 2 to 3 minutes in medium flame. Flip and cook the other side as well. (the adai is done when you see golden brown spots)
Serve the adai when it is warm.
- If the dough is very tight, it will not be easy to flatten(spread) and also the edges will crack. The dough should be a little loose for easy spreading. You can grease your fingers with ghee if it is sticky for easy handling.
- The ragi flour takes more time to cook. So, it is better to add the jaggery water when it is really hot, so the dough will be half cooked by then.
- You can also add the flour and other ingredients directly to the boiling syrup and cook it for a minute and then make the dough out of it.
- Ragi adai will be a little hard but it tastes so good when served warm.
Happy's Cook - Divya
healthy choice
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