Finger Millet (English) is known as Ragi in Kannada and Kezhvaragu or keppai in Tamil. It is a rich source of calcium, iron, fiber and other minerals. We include ragi in our diet often mainly due to its high nutritional content, especially iron and calcium. This sweet adai is very filling and extremely nutritious. It can be had for breakfast or even as an evening snack. It is very healthy and can be given to children after they get back from school. It Learn how to make Ragi Sweet Adai following this easy recipe.
Ragi Sweet Adai- Instant Kezhvaragu Sweet Adai
Prep Time : 5 mins
Cook Time : 10 mins
Yields: 2 Adai
Recipe Category: Breakfast-Snacks-Ragi Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 2 Adai
Recipe Category: Breakfast-Snacks-Ragi Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Finger millet flour/Ragi Flour- 1/2 cup
Jaggery -1/4 cup
Grated coconut – 1/3 cup (fresh)
Cardamom – 2
Ghee for cooking adai
Preparation
In a plate, mix together ragi flour, crushed cardamom and grated coconut.
Heat 2-3 tbsp of water, add jaggery to it and switch off the flame. Dissolve jaggery and filter it to remove impurities.
Add the jaggery water to the ragi + coconut + cardamom mixture.
Mix it well.
If needed add more warm water to form a soft and smooth dough. Divide it into 2 equal sized balls.
Method
Grease a plantain leaf or a ziplog bag with a drop of ghee and flatten the ragi ball with your fingers. Spread it into thin (not too thin) adai.
Grease a tawa with ghee and heat it. Transfer the flattened ragi adai to your hand and then place it on the hot tawa. If you had flattened it on plantain leaf, you can place the adai on the tawa (adai facing down) with the leaf and then slowly remove the leaf.
Drizzle a tsp of ghee around the adai and cook both sides of the adai until done. (the color of the adai will change from light brown to dark brown once it is cooked). Repeat the same process for the rest of the dough.
Enjoy it hot. You do not need any side dish for this.
Note – You can also flatten the ragi dough directly on the tawa itself before heating it. But you have to wait for the tawa to cool down before flattening the next adai or you can have a spare tawa.
Variations – You can also add more water and make small dosas for kids.
Check out my Ragi Vegetable Khara Adai or click the picture below to take you to Ragi Spicy Adai
Check out more Millet Recipes.
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View Comments (3)
Hi Padhu, this dish brings back my childhood memories. My grandmother used to make this. But for some reason I never used to make this. Today i tried making the sweet aadai for my son, it tasted good but was hard to chew. Didn't know where I went wrong. Any suggestions??
You can apply enough ghee (for sweet adai) and cook on medium heat so that it will be soft. Moreover you should consume it when it is warm.
instead we man make a thin batter n pour it like dosa, to avpid hardness
, also add i crushed red chilly n small onions chopped.. tastes gud