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Photo of Ragi savory Adai/Kezhvaragu Kaara Adai by Priya Srinivasan at BetterButter
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Ragi savory Adai/Kezhvaragu Kaara Adai

Nov-19-2015
Priya Srinivasan
0 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Ragi savory Adai/Kezhvaragu Kaara Adai RECIPE

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.

Recipe Tags

  • Veg
  • Tiffin Recipes
  • Tamil Nadu
  • Breakfast and Brunch
  • Diabetes

Ingredients Serving: 4

  1. 2 cups of ragi flour
  2. 1/4 tsp hing
  3. Salt to taste
  4. Grind the following ingredients:
  5. 1 large sized onion
  6. 1 large sized tomato
  7. Handful of fresh coriander leaves
  8. 2 green chilies
  9. 2 sprigs of curry leaves
  10. 1 inch piece of ginger
  11. 1/4 cup freshly grated coconut

Instructions

  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.

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Jaya Aiyappan
May-21-2016
Jaya Aiyappan   May-21-2016

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