Ragi Adai - Finger Millet pancakes:

Hello everyone !!!!!

This is the first post in my blog and I wanted to start it with a simple and healthy recipe.

Today’s recipe - the Ragi Adai can be eaten for breakfast or as an evening snack. Ragi is rich in Calcium, Iron, Protein, Fiber and other minerals. It has low-fat content and contains mainly unsaturated fat. It is easy to digest and gluten-free. Ragi is considered one of the most nutritious cereals.

Due to the high fiber content I prefer it to add in my breakfast especially during weekends.

Recipe:

Ingredients:

To make 4 to 5 medium sized adai’s

2 cups of Ragi flour

(I use the store brought variety)

1 tablespoon oil – for making the dough

½ teaspoon salt

½ cup finely chopped onion

2 green chilies chopped finely

¾ to 1 cup of water

Add the ragi flour, oil, salt, onions and chilies into a bowl and mix them with your fingers.

Rest this mixture for 5 minutes and then slowly add the water little by little to make it into elastic dough. This dough should not stick to your hands. If you have added extra water and feel that the dough it little sticky then add some dry ragi flour and knead it again.

Cover and rest the dough for another 5 minutes. Divide it into 4 or 5 equal balls.

Pre-heat a non-stick or a cast iron skillet.

It should not be very hot. Keep the stove at low flame. Grease your fingers with a little oil and flatten the ragi balls directly on the skillet. Instead of directly doing over the hot skillet you can also do this over a greased Ziploc bag or banana leaf.

Once you flatten or transfer the flattened to the skillet, cover the skillet and increase the flame to medium. Let it cook for a couple of minutes. Covering and cooking on one-side will prevent it from getting dried on the top and also helps in even cooking as it gets a little steam from covering.

Now open the lid and flip the adai. Drizzle few drops of oil over the adai and cook it uncovered for another 2 minutes. Then remove the adai from the skillet. Reduce the flame and repeat the same procedure for the next adai.

Serve hot with little sugar or pickle with some hot coffee/tea (chai).

This adai comes out really soft, I cover and keep any left overs at room temperature and eat them at lunch. May be because of the high fiber content even one adai with our morning cup of Tea (Chai) keeps us really satisfied until our lunch time.

-- Sang V