Ragi savory Adai/Kezhvaragu Kaara Adai | How to make Ragi savory Adai/Kezhvaragu Kaara Adai

By Priya Srinivasan  |  19th Nov 2015  |  
5.0 from 1 review Rate It!
  • Ragi savory Adai/Kezhvaragu Kaara Adai, How to make Ragi savory Adai/Kezhvaragu Kaara Adai
Ragi savory Adai/Kezhvaragu Kaara Adaiby Priya Srinivasan
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

259

1





About Ragi savory Adai/Kezhvaragu Kaara Adai

This is a gluten free ragi flour mixed with spices and patted straight on to a hot tava, for a spicy, hearty and filling breakfast.

Ragi savory Adai/Kezhvaragu Kaara Adai is delicious and authentic dish. Ragi savory Adai/Kezhvaragu Kaara Adai by Priya Srinivasan is a great option when you want something interesting to eat at home. Restaurant style Ragi savory Adai/Kezhvaragu Kaara Adai is liked by most people . The preparation time of this recipe is few minutes and it takes 10 minutes to cook it properly. Ragi savory Adai/Kezhvaragu Kaara Adai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ragi savory Adai/Kezhvaragu Kaara Adai. Ragi savory Adai/Kezhvaragu Kaara Adai is an amazing dish which is perfectly appropriate for any occasion. Ragi savory Adai/Kezhvaragu Kaara Adai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Ragi savory Adai/Kezhvaragu Kaara Adai at your home.

Ragi savory Adai/Kezhvaragu Kaara Adai

Ingredients to make Ragi savory Adai/Kezhvaragu Kaara Adai

  • 2 cups of ragi flour
  • 1/4 tsp hing
  • Salt to taste
  • Grind the following ingredients:
  • 1 large sized onion
  • 1 large sized tomato
  • Handful of fresh coriander leaves
  • 2 green chilies
  • 2 sprigs of curry leaves
  • 1 inch piece of ginger
  • 1/4 cup freshly grated coconut

How to make Ragi savory Adai/Kezhvaragu Kaara Adai

  1. Take the ragi flour in a large bowl, add hing and salt. Keep it aside.
  2. Grind all the ingredients given under "To Grind" in a Mixer to a paste. Add this ground paste to the ragi flour and make a soft and pilable dough. Pour in water little by little only when required.
  3. To make the adai/pancake, heat a tava/skillet. In a banana leaf, take a ping pong size ball of the dough and pat it using your fingers to make a thin round patty.
  4. Invert the banana leaf on to the hot tava, with the ragi disc facing the tava. Peel the banana leaf slowly, leaving the adai on the hot tava. Cook it on both sides by adding little oil/ghee.
  5. Serve hot with a coconut chutney or some raita for best taste.

My Tip:

If you make the adai spicy you can have a milder chutney or vice versa.

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Jaya Aiyappan2 years ago

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