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.
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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
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.
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