I selected to make from the Indian Bread Baskets. While one would think of a bread basket mostly when dining out, which in turn has a very limited choice in almost all dine outs, the variety that we have under this, is simply amazing.
So instead of going through the same old listed IndianBreads, I thought I would try out some new and not so often made bread. I am forever so fond of the Bread category and go overboard if I have to cook and blog about it. In that sense, just 3 is so limiting. I wanted to try some different breads and the ones I made, everybody enjoyed at home.
When it comes to Indian Flatbread, we include all bread both leavened and unleavened bread using all flours, under which even the South Indian Dosas are included. With that in thought, I decided to make these Ragi or Finger Millet Adai.
Adai is from Tamil Nadu Cuisine, made with Rice, Lentils, spices, etc. It's a pancake/Crape made thicker than the regular Dosas. The best part of the Adai is that it is mostly not required to ferment or even soak more than a couple of hours. One of the best Adais that Amma makes and one I love is this basic Adai dish, there are so many memories associated with it, so many childhood events that come to memory. The best will always be how much my brother loves this.
This was one dish we both love so much and as I must have spoken so much about how I used to like quite the opposite of what my brother likes, just to spike my Amma's ire, this was one dish that I couldn't hold back my love.
And it was decided I would make an Adai for this series. I selected to make Ragi Adai and this was also more of the instant variety.
Step by Step pictures to make Ragi Adai
Ragi Adai | Finger Millet Adai | Kezhvaragu Adai
For the Batter
- 1 cup Ragi Flour
- 1/4 cup Chana Dal
- 1/4 cup Split Yellow Moong Dal
- 3 to 4 Dry Red Chillies
- 1 tsp Cumin Seeds
- Salt to taste
For the topping
- 1/4 cup Onions
- 1 to 2 Green Chilies
- Coriander Leaves handful
- Wash and soak the lentils in water for 30 mins.
- Then drian water from the lentils and grind to a smooth paste along with red chilies, cumin seeds.
- Transfer to a bowl, add the ragi flour, salt and slowly mix in water to make a smooth lumpless batter. The consistency should be slightly on the thicker side, similar to dosa batter.
- Let it sit for 10 mins.
- When ready, heat a tawa, grease with oil and pour a ladleful of batter and spread evenly. Top with finely chopped green chilies, onions, coriander leaves. Sprinkle oil around and simmer. Cover with lid and cook for 2 -3 mins.
- Flip on the other side and cook for 2 mins. The onions should be browned.
- Serve with Curry leaf chutney.