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Ragi Sweet Adai (Finger Millet Sweet Pancake)

Ragi_Sweet_Adai_Finger_Millet_Sweet_Pancake_1 Here is Ragi (Finger Millet) Sweet Adai, a healthy dish using ragi flour.

Finger millet or ragi (Kezhvaragu in Tamil) is a popular grain in villages. In my home, I try to cook this for at least one meal. I like this very much because this is rich in iron, calcicum, dietary fiber and other minerals.

Cooking time: 20 minutes

Ingredients

  • Ragi flour – 2 cup
  • Grated coconut – ½ cup
  • Whole wheat or all purpose flour – 1 table spoon
  • Chopped jaggery – ½ cup (adjust as per sweetness of jaggery)
  • Cardamom powder – ¼ tea spoon
  • Ghee or oil – 1 table spoon

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Method

  • Boil ¾ cups of water, add jaggery and switch off heat; dissolve jaggery in water and filter it; take ragi, whole-wheat flour, grated coconut, cardamom powder in a bowl.

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  • Add jaggery water, mix and make a slightly  loose dough; if needed add little more water so that you can spread it on the tawa easily; heat a pan or tawa, grease it when the pan is warm; take small amount of dough and spread on the tawa quickly; sprinkle some ghee/oil on the periphery, cook it in low flame; make a small hole in the centre and pour a drop of oil to make it crisp in the centre also.

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  • After few minutes turn and cook the other side also; you can see the colour change, when ragi adai is cooked; repeat this for the remaining dough also.

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  • Serve hot. If you keep it for long time, it may become little hard.

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Tips

  • Those who are not used to spread it on hot tawa, they can first spread it on a plantain leaf or aluminum foil and then lay it on the tawa.
  • Whole wheat flour or all purpose flour helps to spread adai easily on tawa and to bind ragi flour.

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