Ragi / Nachni (finger millet) is gluten free and a great source of energy, which is also a traditional food in India. Recently I tried Ragi Adai, which was so filling and has ever since become a favorite 'Brunch' with my folks!
Ingredients Yields - 12
Nutritional Information
Ingredients Yields - 12
- Ragi flour / finger millet flour - 2 cups
- Finley chopped onions - 1/2 cup
- Coarsely grounded peanuts - 1/4 cup
- Chopped green chillies - 2 tblsp
- Curry Leaves - few
- Salt to taste
- Oil - 2 tblsp
Method
- In a mixing bowl add ragi flour, chopped onions, green chillies, peanuts,curry leaves and salt
- Add warm water and make a dough
- Take lemon size dough on a greased banana leaf or a zip lock bag and flatten the dough with your fingers
- Heat the tawa or griddle with 1 tsp oil and transfer the flattened dough to the tawa
- If you are using zip lock bag, transfer the dough first to your hands and then to the tawa
- You can also flatten the dough directly on the tawa make sure the flame is on low
- Drizzle oil around the adai and cook both sides on medium heat
- Serve hot with chutney or sambar
Nutritional Information
- Ragi is rich in Calcium, Iron, Protein, Fiber and other minerals.
- Ragi has low fat content and contains mainly unsaturated fat.
- It is also easy to digest and does not contain gluten
- Each Ragi adai = 80 calories approximately
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