Tasty crisp kara adai can be made with beautiful brown ragi (finger millet) flour. Ragi is very good for diabetic patients. I add coriander, curry leaves and onions to make this adai. This gives extra fiber, taste and nutrition.
Sometimes I add drumstick leaves or any other leafy vegetable. This adai can be prepared instantly without any soaking or grinding or fermenting. I prefer to have this adai for breakfast.
Cooking time: 30 minutes
- Ragi flour or finger millet flour – 2 cup
- Grated coconut – ½ cup
- Chopped onion – ¼ cup
- Chopped curry/coriander leaves – ½ cup
- Sour and thin buttermilk – 1 cup
- Whole wheat or all purpose flour – 1 table spoon
- Asafetida powder – pinch
- Salt – as per taste
- Oil – 1 tea spoon
- Put all the items, except oil and buttermilk in a bowl; mix well; add buttermilk and make a slight loose dough (if needed add little more water); slightly loose dough helps to spread adai easily on the tawa.
- Heat a tawa or skillet; when it is warm, grease and spread handful of dough thinly; make a small hole in the centre and add a drop of oil to make it crisp in the centre also; add little oil on the periphery and cook for few minutes in low flame.
- Turn and cook the other side also; repeat this for the remaining dough also.
- Serve hot with any chutney.
- Those who are not used to spread adai with hand on warm skillet, spread it on a plantain leaf or aluminum foil then lay it on hot tawa.
- Adding 1 table spoon of wheat or all purpose flour helps to spread and bind ragi flour.