Ragi Kara Adai (Finger Millet Savory Pancake)

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

Ingredients

• 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

Method

• 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.

Tips

• 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.