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    Home » Breakfast » Idli and Dosa » Ragi Adai

    Ragi Adai Recipe | Finger Millet & Lentil Dosa

    Published: Jun 9, 2020 · Modified: May 17, 2021 by Pavani · 21 Comments

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    Ragi Adai are lentil and millet based South Indian crepes that are healthy and nutritious. Great way to incorporate millets into diet. Serve with chutney for breakfast, lunch or dinner.

    Grey plate with ragi adai topped with mango pickle and chutney powder

    In the recent years, millets have become an everyday staple in almost every household in India. I am glad that the trend has reached the US now. Indian groceries have started to stock up on various millet varieties.

    So, I have started to incorporate more of these healthy whole grains into our diet as well. Which brings me to this week's blogging marathon, BM# 113 and my theme is 'millet recipes'.

    Finger Millet aka Ragi aka Nachni is one of the most nutritious whole grains out there. It is high in thiamine/ B1, calcium, carbohydrates and iron. NDTV has a great resource on the health benefits of ragi.

    It is available in whole grain and in flour form. Here in the US, I have seen the ground, flour form more than the actual millet.

    Ragi Flour is great to make dosa and paniyaram.

    Difference between Adai & Dosa

    Adai is usually made with more than 2 different types of lentils. Soaked and ground along with some raw rice into a thick batter. There is no need to ferment and can be made right away.

    Also adai batter is ground with dry red chilies and flavored with hing and curry leaves. They are made a little thick - more like a pancake than like a crepe.

    On the other hand, dosa needs only lentils and rice. Soaked and ground into a batter which is then fermented until frothy. Needs at least 6~8 hours of fermenting time.

    Batter is thin and generally seasoned only with salt. Dosa are thin, lacey and crispy.

    Grey plate with a stack of ragi adai

    Ingredients

    Adai is made with a combination of lentils and rice. In this finger millet version, the main ingredient is Ragi flour.

    The other ingredients needed for this recipe are:

    I used chana dal (skinned, split pea lentils) and moong dal (skinned, split mung beans). But feel free to substitute these or add along other lentils.

    Cup with moong dal and toor dal

    A small amount of rice flour makes the dosa nice and crispy.

    Dry red chilies and cumin seeds add flavor to the batter.

    Optionally, you an add diced onions, green chilies, curry leaves and cilantro to the batter to make it spicy and delicious.

    Instructions

    To make ragi adai recipe, start by soaking the lentils for about 30~40 minutes. Skinned, split lentils, don't need to be soaked for too long. So this is a quick soak to make them grind easily.

    bowl with soaked lentils. Blender jar with drained lentils, red chilies and cumin seeds. Ground batter.

    Once the lentils are tender, grind them along with red chilies and cumin seeds into a smooth paste.

    To the lentil mixture, add ragi flour, salt and enough water to make a thick batter. It should be like pancake batter.

    Ragi flour, rice flour added to a mixing bowl along with ground lentils, water and chopped onions

    If you want to make spicy adai, then add finely chopped onions, green chilies, curry leaves and cilantro. Mix well and set aside for 10 minutes.

    Heat a tawa or griddle on medium-high heat.

    Pour 1~2 ladle-full batter and spread it out evenly. Drizzle some oil around and cook covered for 2~3 minutes.

    Cooking of adai on a griddle

    Flip and cook on the other side for another 1~2 minutes.

    Serve hot with any chutney.

    Tips & Substitutions

    • Masoor dal (red lentils), toor dal (pigeon peas), urad dal (split white lentils) can also be used in this recipe.
    • Jowar (sorghum) flour or bajra flour can be used instead of ragi flour.
    • Any leftover batter can be stored in an airtight container in the refrigerator for up to 3 days.
    • Leftover adai can be stored for up to 1 day in the fridge. But the texture might be a little dry.
    White plate with ragi adai and a jar of mango pickle on the side

    Serving Ideas:

    Serve these with Saravana Bhavan Sambar, Vankaya Tomato Pachadi or peanut chutney.

    Taste Test

    Serve ragi adai with your favorite chutney. I served with mango pickle and chutney podi. This is a very filling and delicious meal for any time of the day.

    This is a great recipe to incorporate ragi flour into the diet. Since ragi has a very subtle, earthy taste and blends relly well with the lentils. Even my kids would loved them.

    Ragi Adai (Finger Millet & Lentil Dosa)

    These lentil and millet based South Indian crepes are healthy and nutritious. Great way to incorporate ragi flour into the diet because the taste of ragi is subtle and even kids would love these dosas.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Resting Time:: 30 minutes mins
    Total Time: 1 hour hr 30 minutes mins
    Course: Breakfast
    Cuisine: south indian
    Servings: 4 Servings

    Ingredients

    • 1 cup Ragi Flour
    • ¼ cup Chana Dal
    • ¼ cup Moong dal
    • ¼ cup Rice flour
    • 2~3 Dry Red Chilis (add more if you like your adai spicy)
    • 1 teaspoon Cumin seeds
    • To taste Salt
    • ¼ cup Onion, finely chopped
    • 2 Green Chilies, finely chopped
    • 6~8 Curry leaves, chopped
    • 3 tablespoons Cilantro, finely chopped
    Get Recipe Ingredients

    Instructions

    • 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.
    • 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.
    • Let it sit for 10~15 minutes.
    • 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.
    • Flip and cook on the other side for another 1~2 minutes.
    • Serve hot with any chutney.

    Notes

    • Masoor dal (red lentils), toor dal (pigeon peas), urad dal (split white lentils) can also be used in this recipe.
    • Jowar (sorghum) flour or bajra flour can be used instead of ragi flour.
    • Any leftover batter can be stored in an airtight container in the refrigerator for up to 3 days.
    • Leftover adai can be stored for up to 1 day in the fridge. But the texture might be a little dry.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
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    Let's check out what my fellow marathoners have cooked up today for BM# 113.

    Ragi Adai

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    Reader Interactions

    Comments

    1. Ruchi Indu

      March 24, 2015 at 10:55 am

      very healthy breakfast!!!

      Reply
    2. Srividhya Gopalakrishnan

      March 24, 2015 at 3:48 pm

      Adai has turned our nicely. What is the chutney that you have on right hand side?

      Reply
    3. vaishali sabnani

      March 24, 2015 at 4:28 pm

      I have to start incorporating ragi in my meals. The adai looks wonderful.

      Reply
    4. Sarita

      March 24, 2015 at 5:02 pm

      Wow very healthy Dosa ! Looks yummy..great pics..

      Reply
    5. Suma Gandlur

      March 24, 2015 at 6:38 pm

      Usually I add urad dal to ragi flour and make like regular dosas. I have to try this version.

      Reply
    6. Pavani N

      March 24, 2015 at 10:53 pm

      Srividhya, that is pudina pachadi 🙂

      Reply
    7. Priya Suresh

      March 25, 2015 at 6:40 am

      That pudina pachadi with ragi adai, delicious combo.i can have it rite now.

      Reply
    8. Srivalli

      March 25, 2015 at 7:47 am

      Very nicely done, glad you liked it pavani..

      Reply
    9. Priya Srinivasan

      March 25, 2015 at 12:41 pm

      Beautiful dosa, yes it looks amazing thru your lens, i normally make it using whole ragi, have to try it with ragi flour!!!

      Reply
    10. Nisha Sundar

      March 25, 2015 at 12:45 pm

      It looks so good Pavani. Lovely and healthy!!!

      Reply
    11. Nalini's Kitchen

      March 25, 2015 at 1:11 pm

      Such a healthy and filling adai,absolutely delicious looking....

      Reply
    12. Varadas Kitchen

      March 25, 2015 at 1:29 pm

      Like this variation. I too add urad dal, I must try with lentils.

      Reply
    13. Harini-Jaya Rupanagudi

      March 26, 2015 at 1:52 am

      This version sounds awesome.

      Reply
    14. PJ

      March 27, 2015 at 4:13 pm

      The whole platter looks very inviting Pavani.Awesome clicks 🙂

      Reply
    15. Srivalli Jetti

      June 10, 2020 at 7:32 am

      5 stars
      These adais are looking so good pavani, I love these ragi ones, they are so healthy and easy to make as well!

      Reply
    16. Suma Gandlur

      June 10, 2020 at 6:10 pm

      5 stars
      These are nutritious and healthier over traditional ones.

      Reply
    17. Rajani

      June 16, 2020 at 7:47 pm

      5 stars
      Whole moong dal is also great in adai recipe. Good way to reduce rice and increase other healthier alternatives without compromising taste, Pavani!

      Reply
    18. Sushma Pinjala

      June 22, 2020 at 12:00 pm

      5 stars
      NIce and healthy Adai.

      Reply
    19. Harini Rupanagudi

      July 02, 2020 at 12:12 pm

      5 stars
      Beautiful looking adais with the nutritious blend of dals and ragi.

      Reply
    20. Yogalaxmi

      July 19, 2022 at 3:33 am

      Thankyou for the wonderful recipe, but instead of ragi flour, I want to use the whole ragi. In what ratio I should take in case of using a whole ragi? Please guide me!

      Reply
      • cookshideout

        July 23, 2022 at 4:08 pm

        You can use he same amount of whole ragi grains. Then grind and use in the recipe.

        Reply

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    41 shares