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Ragi Adai Yum
Great way to incorporate ragi flour into the diet because the taste of ragi is subtle and even kids would love these dosas.
Ragi Adai
Course breakfast
Cuisine south indian
Prep Time
30 minutes

Cook Time
30 minutes
Passive Time 60 minutes
Servings
medium
Ingredients
  • 1 cup Ragi Flour
  • ¼ cup chana dal
  • ¼ cup moong dal
  • ¼ cup rice flour
  • 2 ~ 3 red chili (add more if you like your adai spicy) Dry
  • 1 tsp Cumin seeds
  • to taste salt
  • ¼ cup onion – finely chopped
  • 2 Chilies Green – finely chopped
  • 8 ~ 10 curry leaves – chopped
  • 3 tbsps cilantro – finely chopped
Course breakfast
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
medium
Ingredients
  • 1 cup Ragi Flour
  • ¼ cup chana dal
  • ¼ cup moong dal
  • ¼ cup rice flour
  • 2 ~ 3 red chili (add more if you like your adai spicy) Dry
  • 1 tsp Cumin seeds
  • to taste salt
  • ¼ cup onion – finely chopped
  • 2 Chilies Green – finely chopped
  • 8 ~ 10 curry leaves – chopped
  • 3 tbsps cilantro – finely chopped
Ragi Adai
Instructions
  1. Wash and soak lentils for at least 30 minutes. Drain the water and grind to a smooth paste along with red chilies and cumin seeds.
  2. Transfer to a mixing bowl, add the ragi flour, rice flour, salt and enough water to make a smooth lump-free batter. Consistency should be similar to dosa batter.
  3. Let it sit for 10~15 minutes.
  4. Heat a tawa, pour 1~2 ladle-full batter and spread it out evenly. Sprinkle the toppings evenly on the top, if using and press lightly. Drizzle some oil around and cook covered for 2~3 minutes.
  5. Flip and cook on the other side for another 1~2 minutes.
  6. Serve hot with any chutney.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 50.

 

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