Skip to main content

Ragi Kaara Adai/Finger Millet Pancake


For the day 3 of blogging marathon #49 under the theme brunch,I wanted to share a healthy and authentic,village style ragi/finger millet adai.We mostly make dosa with the finger millet and rarely adai.This recipe I noted long time in a T.V cookery show by Mrs.Revathy Shanmugam and she used moringa leaves/drumstick leaves.Unfortunately I don't get those leaves,used chopped curry leaves and coriander leaves.The adai is so flavorful with the addition of shallots and its a filling and healthy option for brunch or even snack. I paired it with a spicy chutney and here I flatten the adai directly on tawa and also used a parchment paper to flatten it.Off to the recipe.................................



                                                                        
                                                                                                Ragi Kaara Adai/Finger Millet Pancake

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 10 -15 minutes
   Makes 2
    


  Ingredients


  
Ingredient
Quantity
Ragi/finger millet flour
1 cup
Shallots/chinna vengayam
10-12(finely chopped)
Coconut bits
2 tbs
Roasted peanuts(cruushed)
1 tbs
Green chilly/pachamilagai
1(finely chopped)
Roasted sesame seeds/ellu1 tsp
Salt3/4 tsp
Oil11/2 tbs
Boiling waterto knead



    Method 
  • Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly add the hot water and knead it to a soft dough.
  •  Divide the dough into two equal balls,heat a griddle and once it becomes hot keep a ball on the griddle.Wet the hands with water and flatten it to slightly thick adai or flatten it on a parchment paper or banana leaf and transferred to the griddle.
  • Drizzle a tsp of oil and cook it for 2 minutes in a medium flame.Flip t to the other side and cook it for another couple of minutes.Add another tsp of oil and cook it for 30 seconds.Transfer it to a plate.



  • Serve it  hot with tomato chutney or spicy chutney.







  • Use hot water to knead the dough,that makes it more softer.
  • This is the traditional way of making so I didn't use any other veggies such as grated carrot or beet root.
  • Along with the ragi flour,1/2 cup of wheat or rice flour can also be used. .




Enjoy........................................................


Check out my fellow bloggers participating in Blogging Marathon #49 here.
Also this recipe is off  to Cook Book Challenge #17 Feburary week 4.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more