Ragi adai | How to make Ragi adai

By Stella Rajan  |  30th Jun 2017  |  
5 from 1 review Rate It!
  • Ragi adai, How to make Ragi adai
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About Ragi adai Recipe

A healthy breakfast for all times. A dosa made with dal and ragi, which are delicious and filled with goodness.

Ragi adai, a deliciously finger licking recipe to treat your family and friends. This recipe of Ragi adai by Stella Rajan will definitely help you in its preparation. The Ragi adai can be prepared within 10 minutes. The time taken for cooking Ragi adai is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Ragi adai step by step. The detailed explanation makes Ragi adai so simple and easy that even beginners can try it out. The recipe for Ragi adai can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ragi adai from BetterButter.

Ragi adai

Ingredients to make Ragi adai

  • Ragi flour- 1cup
  • carrot- 1/2 carrot
  • cabbage- a small bit
  • onion- 1 medium sized
  • green chillies- 2
  • oil- 1 tsp
  • curry leaves
  • coriander leaves

How to make Ragi adai

  1. If you take 1 cup of ragi flour-total vegetables should be around 1/2 cup, otherwise you will have difficulty in spreading the dough and cooking it. Finely chop all the vegetables including green chillies and onions.
  2. Heat 1 tsp of oil, add finely chopped onions, green chillies and saute until onions turn transparent.Then add carrot, cabbage, salt needed and cook for a few minutes covered. Since we have chopped the vegetable finely, it will not take more than 5 minutes to get cooked. Leave it to cool.
  3. Once it cools, add ragi flour to the vegetables and mix well. Add little salt as we have already added salt to the vegetables. Add water little at a time and make a dough.
  4. Divide the dough into 6 equal sized balls. Grease a plantain leaf or a ziplock bag with oil and flatten the ragi dough ball with your fingers.
  5. Grease the tawa and heat it. Transfer the flattened dough to the tawa. If you have used plastic sheet, transfer to your hands first and then place it on the tawa. You can flatten the dough directly on the tawa also. If you are flattening the adai directly on the tawa, switch off the flame, flatten it and switch on again to prevent your hands from getting scorched.
  6. The dough will start changing color. Drizzle oil around the adai and cook both sides well on medium heat. Ragi adai should be served hot from the tawa. You can have any chutney or sambar as side dish for this adai.

Reviews for Ragi adai (1)

Astha Gulatia year ago

Amazing one.

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