Name: Ragi savory Adai/Kezhvaragu Kaara Adai recipe by Priya Srinivasan at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cups of ragi flour; 1/4 tsp hing; Salt to taste; Grind the following ingredients:; 1 large sized onion; 1 large sized tomato; Handful of fresh coriander leaves; 2 green chilies; 2 sprigs of curry leaves; 1 inch piece of ginger; 1/4 cup freshly grated coconut

ABOUT Ragi savory Adai/Kezhvaragu Kaara Adai RECIPE

This is a gluten free ragi flour mixed with spices and patted straight on to a hot tava, for a spicy, hearty and filling breakfast.

Ingredients Serving: 4

2 cups of ragi flour
1/4 tsp hing
Salt to taste
Grind the following ingredients:
1 large sized onion
1 large sized tomato
Handful of fresh coriander leaves
2 green chilies
2 sprigs of curry leaves
1 inch piece of ginger
1/4 cup freshly grated coconut

Instructions

Take the ragi flour in a large bowl, add hing and salt. Keep it aside.
Grind all the ingredients given under "To Grind" in a Mixer to a paste. Add this ground paste to the ragi flour and make a soft and pilable dough. Pour in water little by little only when required.
To make the adai/pancake, heat a tava/skillet. In a banana leaf, take a ping pong size ball of the dough and pat it using your fingers to make a thin round patty.
Invert the banana leaf on to the hot tava, with the ragi disc facing the tava. Peel the banana leaf slowly, leaving the adai on the hot tava. Cook it on both sides by adding little oil/ghee.
Serve hot with a coconut chutney or some raita for best taste.

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