Ragi is one of the nutritious grains that we add to our diet in various forms including porridge, idli, dosa,idyappam etc., It can also be had as 'adai' either in sweet or spicy version. I prefer the sweet version because however nutritious ragi might be, I need something to convince me to eat ragi as a main dish. This is very easy to make and would be a quick fix dinner or evening snack. Kids who love sweet (that excludes my daughter) will definitely love this ragi adai.
Things you'll need:
Ragi flour - 1 cup
Jaggery (crushed) - 1/2 cup
Water - 1 cup
Coconut (thinly sliced and chopped) - 1/4 cup
Cardamom - 1 pod, crushed
Ghee - 2 tsp
Yield - 4 or 5 pieces
Method:
Step 1:
Heat the ghee in a pan and toast the coconut pieces until light brown in color. Keep aside. Bring the water to boil and add jaggery. When the jaggery is completely melted, strain the syrup if there are any impurities, and heat the syrup until it comes to a boil. Switch off the stove.
Step2:
Add the ragi flour slowly to the syrup and keep stirring until all the flour is incorporated into the syrup and a soft dough is formed. Add the coconut pieces and the cardamom, and mix well. Let it cool. Grease your palms and gently knead the dough to avoid any lumps.
Step3:
Divide the dough into 4 or five balls. Heat a flat griddle. Grease your palm and flatten each ball into a circle. (The circle need not be very big. It should at least be half centimeter thick). Place it in the hot griddle and cook by turning over every two minutes. You can also add a teaspoon of ghee or oil to the side of the adai so that it wouldn't look dry.
Serve it hot.
Things you'll need:
Ragi flour - 1 cup
Jaggery (crushed) - 1/2 cup
Water - 1 cup
Coconut (thinly sliced and chopped) - 1/4 cup
Cardamom - 1 pod, crushed
Ghee - 2 tsp
Yield - 4 or 5 pieces
Method:
Step 1:
Heat the ghee in a pan and toast the coconut pieces until light brown in color. Keep aside. Bring the water to boil and add jaggery. When the jaggery is completely melted, strain the syrup if there are any impurities, and heat the syrup until it comes to a boil. Switch off the stove.
Step2:
Add the ragi flour slowly to the syrup and keep stirring until all the flour is incorporated into the syrup and a soft dough is formed. Add the coconut pieces and the cardamom, and mix well. Let it cool. Grease your palms and gently knead the dough to avoid any lumps.
Divide the dough into 4 or five balls. Heat a flat griddle. Grease your palm and flatten each ball into a circle. (The circle need not be very big. It should at least be half centimeter thick). Place it in the hot griddle and cook by turning over every two minutes. You can also add a teaspoon of ghee or oil to the side of the adai so that it wouldn't look dry.
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