Ragi adai

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.

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.

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.

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.

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.

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.