≡ Menu

Ragi Kara Adai (Finger Millet Savory Pancake)

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_1 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

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_2 Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_3

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.

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_4 Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_5

  • 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.

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_6 Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_7

  • Turn and cook the other side also; repeat this for the remaining dough also.

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_8 Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_9

  • Serve hot with any chutney.

Ragi_Kara_Adai_Finger_Millet_Savory_Pancake_10

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.

{ 5 comments… add one }

  • Sushma Mallya March 16, 2010, 11:52 am

    healthy and got a lovely colour too….adai looks delicious…and happy ugadi

  • Devi August 26, 2011, 3:09 pm

    Can this be done using rai sprouts?

  • Kamala August 26, 2011, 10:25 pm

    @ Devi
    Yes. You can use sprouted ragi also. Sprouted ragi flour is also sold in the market.

  • Devi August 26, 2011, 11:12 pm

    Thanks Kamala.

  • Shalini Arunkumar P February 16, 2013, 7:24 pm

    Hi, my first try..Though the shape was not good, it tasted really good. My hubby appreciated me. Very simple method. Thanks :-)

Leave a Comment