Ragi Kaara Adai/Finger Millet Pancake

For the day 3 of blogging marathon #49 under the theme brunch,I wanted to share a healthy and authentic,village style ragi/finger millet adai.We mostly make dosa with the finger millet and rarely adai.This recipe I noted long time in a T.V cookery show by Mrs.Revathy Shanmugam and she used moringa leaves/drumstick leaves.Unfortunately I don't get those leaves,used chopped curry leaves and coriander leaves.The adai is so flavorful with the addition of shallots and its a filling and healthy option for brunch or even snack. I paired it with a spicy chutney and here I flatten the adai directly on tawa and also used a parchment paper to flatten it.Off to the recipe.................................

                                                                                                Ragi Kaara Adai/Finger Millet Pancake

   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 10 -15 minutes
   Makes ~ 2


Ragi/finger millet flour
1 cup
Shallots/chinna vengayam
10-12(finely chopped)
Coconut bits
2 tbs
Roasted peanuts(cruushed)
1 tbs
Green chilly/pachamilagai
1(finely chopped)
Roasted sesame seeds/ellu1 tsp
Salt3/4 tsp
Oil11/2 tbs
Boiling waterto knead

  • Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly add the hot water and knead it to a soft dough.
  •  Divide the dough into two equal balls,heat a griddle and once it becomes hot keep a ball on the griddle.Wet the hands with water and flatten it to slightly thick adai or flatten it on a parchment paper or banana leaf and transferred to the griddle.
  • Drizzle a tsp of oil and cook it for 2 minutes in a medium flame.Flip t to the other side and cook it for another couple of minutes.Add another tsp of oil and cook it for 30 seconds.Transfer it to a plate.

  • Serve it  hot with tomato chutney or spicy chutney.

  • Use hot water to knead the dough,that makes it more softer.
  • This is the traditional way of making so I didn't use any other veggies such as grated carrot or beet root.
  • Along with the ragi flour,1/2 cup of wheat or rice flour can also be used. .


Check out my fellow bloggers participating in Blogging Marathon #49 here.
Also this recipe is off  to Cook Book Challenge #17 Feburary week 4.


Nutritious adai, i can have this adai anytime simply with coconut chutney.

Ah this is one of the recipes which was demonstrated by a chef during the chennai meet.awesome.

Your presentation looks so stunning all the time!...very nice Nalini..

I too have this adai nalini, amma makes it often and she too adds moringa leaves sometimes!! Stunning presentation!!

What a healthy & delicious pancakes with ragi.

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