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

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   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 10 -15 minutes

   Makes ~ 2

    

  Ingredients

  

Ingredient	Quantity
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/ellu	1 tsp
Salt	3/4 tsp
Oil	11/2 tbs
Boiling water	to knead

    Method 

• 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. .

Enjoy........................................................

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

Posted in: Blogging Marathon,Breakfast,Dinner