SOFT RAGI ROTI/RAGI ADAI(SWEET, SPICY)RECIPE–RAGI RECIPES

Ragi adai /Finger Millet roti recipe was in my try list for long time.Its a healthy breakfast/dinner recipe for diabetic and for people who wants to lose their weight. I have discussed its health benefits at the end of this post. Don’t forget to have a glance. Here I have shared “How to make-sweet ragi adai and spicy ragi adai”. I make my MIL’s spicy adai usually adding buttermilk. But this time, I got these recipes from my friend Shalini.

As she is in diet, she is having more of ragi recipes. She suggested me to try this once and she guaranteed that this adai would come out super soft and stays soft for long time too. Usually she makes this adai for lunch and have the same for dinner too. By imagining its softness, I got tempted to try. I tried for the first time and as she told, it came out very well.

Sendhil is not a big fan of ragi roti as it becomes hard after cools down. But when I prepared in this way, he loved it like anything and told me to make it more often. This shows the success of this recipe, isn’t it. I heard some people add drumstick leaves and vegetables in spicy adai. I must try that way soon to make it more healthy. U don’t need any specific side dish for this adai. Onion raita or masala raita would do ! Do try this soft ragi roti roti. U’ll love it and I am sure you will include this in your breakfast or dinner routine. Even bachelor’s can try and have this healthy recipe in your menu.

Check out my Instant Ragi dosa and Ragi biscuit if interested !

Ragi adai recipe - Sweet and spicy versions

How to make soft ragi adai - sweet and spicy versions !

Cuisine: Indian

Category: Breakfast

Serves: 10nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

SWEET RAGI ADAI RECIPE Ragi flour -1 cup Jaggery - 1/2cup Water - 1.3 cups (11/3 cup) Grated coconut - 1/4 cup Cardamom powder - 1/4 tsp SPICY RAGI ADAI RECIPE Ragi flour - 1 cup Water - 1.3 – 1.5 cups Tamarind – Medium gooseberry size(optional) Turmeric powder –1/8 tsp Sambar powder -1 tsp Green chillies - 1 no (finely chopped) Big onion - 1 no Curry leaves - few Hing - 2 pinches Coriander leaves - few To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Channa dal - 1 tsp

HOW TO MAKE RAGI ADAI - METHOD

SWEET RAGI ADAI In a kadai,melt jaggery adding the mentioned quantity of water.Strain after it melts. Again heat the syrup. When it starts to roll boil,add the grated coconut & cardamom powder.Boil for few seconds.Now simmer the flame completely and add the ragi flour.Stir it quickly without any lumps.It will become a whole mass and leaves the kadai. Switch off the flame and allow it to become warm.When it is warm.grease your hands with gingely oil and knead the dough very well. It would become a soft ball. Keep it covered till use. Take a polythene sheet,make balls from the dough and pat it thin. Heat dosa pan and drop the adai. Apply little oil around and cook in medium to high flame for a minute. If you flip it quickly, adai may break because of its softness. So cook till firm. Adjust the flame accordingly. Cook both sides. Remove and serve hot ! SPICY RAGI ADAI Soak tamarind in little water and take the extract. In a kadai, heat oil and temper mustard, urad dal, channa dal. Saute onions,green chillies, curry leaves adding salt and hing. Now add the tamarind extract and the remaining water. Total water quantity should be 1.3 – 1.5 cups based on the quality of flour. Add turmeric powder,sambar powder and the required salt. Let it boil for 2 minutes. Now simmer the flame completely and add the ragi flour stirring the water in one hand. It will become a whole mass. Keep it covered till use. Switch off the flame and after it becomes warm, knead it well to make a dough. Make balls and pat in polythene sheet for the desired thickness. Grease your hands with oil whenever necessary. Heat a dosa pan and cook this ragi adai on both sides adding few drops of oil. Allow it to cook till it becomes slightly firm else it will break when you flip it. Keep the flame high if needed. Cook on both sides. Remove it. Serve hot with raita !

Note

For this spicy version, adding tamarind is purely optional. But it adds a nice tangy taste to this bland ragi adai. U can make it much more easy and simple by adding just finely chopped chillies instead of sambar powder and tamarind extract, It tastes great in that way too. If adai comes out dry, water is not sufficient. If adai comes out too soft, water is more. So adjust accordingly.  Also this adai may break while you flip. Its because of its softness. To overcome this problem, cook the adai in medium to high flame for 1-2 minutes and see that it has become firm. Then flip it. It will come out well. Please do not cook in very high flame as it may burn the adai. For variations, you can add finely chopped vegetables in spicy version.

Enjoy this ragi adai for breakfast or dinner.Stay healthy and fit

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Very good recipes Tags: Finger millet recipes, Breakfast recipes, Healthy recipes, South Indian recipes

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