Ragi Adai | Finger Millet Adai | Kezhvaragu Adai
Ingredients
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
Instructions
- 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.
Notes
Since this is a Adai variety, you will be making slightly on the thicker side. Even thin paper size dosas also turn out very good with this batter. You will have to make the batter more thinner.
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