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