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

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Corn Flour Halwa

For the final week of blogging marathon#17 I have chosen the Indian sweets payasam and halwa theme,today's recipe is cornflour halwa.This halwa is also known as Karachi Halwa. Corn flour halwa is a delicious and excellent halwa which can be made in no time with easily available ingredients and lesser amount of ghee.Here goes the recipe for simple halwa......... Ingredients Ingredient Quantity Corn Flour 1/2cup Sugar 11/2cups Water 21/2cups Ghee 2-3tbs Cashews(finely chopped) 2-3tbs Elachi powder/ellakai podi 1/2tsp Food colour(red or orange) a pinch Method                         Fry the cashews in 1/2tsp of ghee and grease a small plate or tray with little ghee.Mix the corn flour with 11/2cups of water along with the food color without any lumps,keep aside.Heat a heavy bottom pan and add the sugar and 1 cup of water,bring it to a boil till it beco...
Post a Comment
Read more